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Cooked by: Chef / Last Modified: 5/31/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: Steam carrots just until tender; drain. While carrots are cooking,
combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add
ornage juice. Cook over medium heat, stirring constantly, until sauce
thickens. Cook 1 min, then remove from heat and stir in margarine.
Place carrots in a serving dish, pour sauce over them, tossing to
coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52
Fat 1g.
| Ingredients:
6 medium Carrots, 1" pieces
1 Tablespoon(s) Sugar
1 Teaspoon(s) Cornstarch
1/8 Teaspoon(s) Ground nutmeg
1/4 Teaspoon(s) Ground ginger
1/4 Cup(s) Orange juice
1 Teaspoon(s) Low fat margarine |
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