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Ingredients
| carrots: 3 (julienned) |
| granulated sugar: 2 tsp |
| cornstarch: 1/2 tsp |
| salt: 1/4 tsp |
| ground ginger: 1/8 tsp |
| orange juice: 2 Tbl |
| salted butter: 1 Tbl (or margarine) |
| parsley (chopped) |
Copper Carrots
Credit: AllRecipes
User rating:
"WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi"
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Prep Time
5 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
Directions
- In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.