Ingredients
They look and taste like spring! The tangy orange glaze has just a touch of ginger makes bias-cut carrots extra special
5 medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon ginger
¼ cup orange juice.
2 tablespoons butter or margarine
Directions
Slice carrots crosswise on the bias about 1-inch thick. Cook, covered, in boiling salted water till just tender, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt, and ginger in small saucepan. Add orange juice; cook, stirring constantly, till mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. Makes 4 servings.