| 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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