Wednesday, November 23, 2011

Gingered Carrots

Here is a recipe from Southern Living that is simple,and has a delicate flavor.Not only does it make a great Thanksgiving side dish,it goes wonderfully with filet mignon for Christmas.

2 lbs. carrots,sliced
2 tbsp. sugar
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 c. orange juice( I prefer fresh,but in a pinch go with the carton)
2 tbsp. butter
chopped parsley(optional)

  Cook carrots in boiling water for 10 minutes,or until tender.
  Combine sugar and the next 3 ingredients in a small saucepan, and gradually stir in the orange juice.Bring to a boil,stirring constantly,about one minute.Remove mixture from the heat,and stir in the butter.Pour the mixture over the cooked carrots,tossing to coat.Garnish with parsley if desired.

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