Rafed English

Carrots a la Orange


    1 (16 ounce) package carrots, peeled and sliced
    1 tablespoon white sugar
    1 teaspoon cornstarch
    1/4 teaspoon salt
    1/4 teaspoon ground ginger
    1/4 cup orange juice
    2 tablespoons butter


1. Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.

2. Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

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