| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg03 | 4 | servings | |
INGREDIENTS
| 5 | md | Carrots; cut on bias into 1 inch chunks |
| 1 | tb | Sugar |
| 1 | ts | Cornstarch |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 1/4 | c | Orange juice |
| 2 | tb | Margarine |
INSTRUCTIONS
Cook the carrots in boiling water, until just tender, about 20 minutes. Drain. Mix the sugar, cornstarch, ginger, and salt. add the juice. Cook over low heat, stirring until thick and bubbly. Boil 1 minute, then stir in the margarine. Toss with the carrots. Per serving: 111 Calories; 6g Fat (46% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 232mg Sodium Food Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Converted by MM_Buster v2.0l.
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