Side Dish Recipes
Pineapple Carrots
Yield: 8 servings
Ingredients
- 8 medium carrots, cut into julienne strips
- 1 cup orange juice
- 1 (16 ounce) can juice-pack pineapple tidbits
- 4 teaspoons cornstarch
- 1/2 teaspoon ginger
Instructions
- Cook carrots in orange juice in covered saucepan just until tender-crisp, stirring occasionally.
- Drain pineapple, reserving juice. Blend reserved juice with cornstarch and ginger in small bowl.
- Add with pineapple to hot undrained carrots. Cook over low heat until thickened, stirring occasionally.