Gingerd Carrots

1. 1

   Cut carrots on the bias in 1/8 to 1/4 inch thick slices. Cook covered, in boiling salted water until just tender, about 5 to 7 minutes. Drain

2. 2

   Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minutes and then stir in butter. Pour over hot carrots and toss. Garnish with parsley

* Per serving · 4 servings · Values may vary.

No additional tips available.