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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.Wendy Masters, Grand Valley, Ontario Ingredients:
1 pound carrots, julienned |
1 tablespoon brown sugar |
1 teaspoon cornstarch |
1/4 cup orange juice |
2 tablespoons butter |
Directions:
1. Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat. Yield: 4 servings.
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