Ingredients
5 Cups (8 medium) carrots (sliced thin)
1/4 Cup frozen apple juice concentrate
1 Tablespoon grated orange rind
1 Tablespoon corn starch
1 Teaspoon ground ginger
1. Place carrots in steamer over 1 l/2 cups of boiling water in a saucepan. Cook in medium heat until tender.
2. Reserve cooking water from carrots.
3. Combine apple juice, orange rind, cornstarch and ginger in another saucepan; mix until smooth; stir in carrot water. Cook stirring constantly, until mixture is thick.
4. Add carrots stirring well to coat with sauce.
Makes 6 servings. Calories: 65/serving.
5 Cups (8 medium) carrots (sliced thin)
1/4 Cup frozen apple juice concentrate
1 Tablespoon grated orange rind
1 Tablespoon corn starch
1 Teaspoon ground ginger
1. Place carrots in steamer over 1 l/2 cups of boiling water in a saucepan. Cook in medium heat until tender.
2. Reserve cooking water from carrots.
3. Combine apple juice, orange rind, cornstarch and ginger in another saucepan; mix until smooth; stir in carrot water. Cook stirring constantly, until mixture is thick.
4. Add carrots stirring well to coat with sauce.
Makes 6 servings. Calories: 65/serving.
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