Pineapple Carrots

1. 1

   In a medium saucepan boil the carrots, water and salt, covered, until carrots are tender, about 8 minutes.

2. 2

   Turn into a strainer to drain.

3. 3

   Add cornstarch to the empty saucepan off heat; gradually stir in pineapple juice.

4. 4

   Cook gently, stirring constantly, until thickened.

5. 5

   Add carrots and pineapple and, if you like, a small amount (a generous tablespoon) of drained carrot liquid.

6. 6

   Heat. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.