Cinnamon Pineapple Carrots
|Sliced carrots||3 Cup (48 tbs) (Fresh / Frozen)|
|Canned unsweetened pineapple juice||6 Ounce|
|Water||1⁄2 Cup (8 tbs)|
1. In a saucepan, take all the ingredients and mix them well.
2. Cover the pan with a tightly fitting lid and cook on low flame till the carrots start becoming tender.
3. Remove the lid and cook with occasional stirring.
4. Cook until the liquid is absorbed.
5. Garnish with freshly chopped parsley.