Copper Carrots for Two

Yield: 2 servings

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Ingredients

3 medium carrots, julienned

2 teaspoons sugar

1/2 teaspoon cornstarch

1/4 teaspoon salt

1/8 teaspoon ground ginger

2 tablespoons orange juice

1 teaspoon butter

Chopped parsley for garnish

Directions:

In a small saucepan, cook the carrots in water until tender; drain. Remove carrots; set aside and keep warm.

In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley.

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