Copper Carrots for Two

Yield: 2 servings

Ingredients

Add medium carrots, julienned to shopping list 3 medium carrots, julienned

Add sugar to shopping list 2 teaspoons sugar

Add cornstarch to shopping list 1/2 teaspoon cornstarch

Add salt to shopping list 1/4 teaspoon salt

Add ground ginger to shopping list 1/8 teaspoon ground ginger

Add orange juice to shopping list 2 tablespoons orange juice

Add butter to shopping list 1 teaspoon butter

Add Chopped parsley for garnish to shopping list Chopped parsley for garnish

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Directions:

In a small saucepan, cook the 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.

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