Orange Ginger Carrots
|Carrot||1 Pound (medium size)|
|Ginger||1⁄4 Teaspoon, ground|
|Orange juice||1⁄4 Cup (4 tbs)|
1. Peel the carrots, then slice, cutting them at a slight angle, about 1 inch thick.
2. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and cook, covered, for 10 to 15 minutes, or until the carrots are crisp-tender. Drain.
3. Meanwhile, in a small bowl combine the sugar, cornstarch, salt, ginger, and orange juice. Pour the mixture over the carrots, and cook, over low heat, stirring, for 3 minutes. Remove from the heat and add the butter. Toss gently to mix.