Recipe : Autumn Carrots
Autumn Carrots
10-12 small carrots, cut into 1" pieces
1 tablespoon granulated sugar
1 tsp. cornstarch
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 cup orange juice
1 tsp. margarine
Boil or steam carrots just until tender; drain. While the carrots are cooking, combine the sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice. Cook over medium heat, stirring constantly, until the sauce thickens. Cook 1 minute, then remove from heat and stir in the margarine. Place carrots in a serving dish, pour over the sauce, tossing to coat evenly. Cover and let stand 4 to 5 minutes before serving.
**My Notes: For some silly reason, I'm the only one in this family that eats cooked carrots. Weird. When I get that craving for cooked carrots, this is usually the recipe I turn to. I've used big carrots cut down into small pieces and I've used baby carrots cut in half for this. I always steam them in a big pot with my "old fashioned" steamer flower. The sauce is just like making gravy - easy as can be. Just be sure you keep a very close eye on it, and I've always found that warming the liquids and sugar first THEN adding the cornstarch works really well, but I've had good success doing it just like the recipe says to do it too.
**Addendum to original notes: The spawnlette has now started to eat cooked carrots, but ONLY if they're cooked in the crock pot with canned beef gravy. Odd child...
10-12 small carrots, cut into 1" pieces
1 tablespoon granulated sugar
1 tsp. cornstarch
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 cup orange juice
1 tsp. margarine
Boil or steam carrots just until tender; drain. While the carrots are cooking, combine the sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice. Cook over medium heat, stirring constantly, until the sauce thickens. Cook 1 minute, then remove from heat and stir in the margarine. Place carrots in a serving dish, pour over the sauce, tossing to coat evenly. Cover and let stand 4 to 5 minutes before serving.
**My Notes: For some silly reason, I'm the only one in this family that eats cooked carrots. Weird. When I get that craving for cooked carrots, this is usually the recipe I turn to. I've used big carrots cut down into small pieces and I've used baby carrots cut in half for this. I always steam them in a big pot with my "old fashioned" steamer flower. The sauce is just like making gravy - easy as can be. Just be sure you keep a very close eye on it, and I've always found that warming the liquids and sugar first THEN adding the cornstarch works really well, but I've had good success doing it just like the recipe says to do it too.
**Addendum to original notes: The spawnlette has now started to eat cooked carrots, but ONLY if they're cooked in the crock pot with canned beef gravy. Odd child...