Submitted by: Mischele Hicks
Organization: BYU

Ingredients: / Procedure:
Cook five sliced carrots in boiling salted water until tender (about 20 min.) Combine 1 tablespoon sugar, 1/4 cup orange juice, 1/4 teaspoon ginger, 1 teaspoon salt and one teaspoon cornstarch in sauce pan and cook until blended smooth. Add cooked carrots, toss lightly, serve.

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