Sushinecarrots Recipes

SUNSHINE CARROTS

Steps:

• Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain. 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat. In a small bowl combine cornstarch and water. Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens. Pour over drained carrots and gently toss. Serve immediately.

SUNSHINE CARROTS

Steps:

• Bias-slice carrots crosswise about 1/2" thick.
• Place in a saucepan containing 1" of boiling, salted water.
• Cover pan and cook until just tender; about 10 to 20 minutes.
• Drain.
• Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
• Add orange juice and cook, stirring constantly until thickened and bubbly.
• Boil 1 minute and remove from heat.
• Stir in butter.
• Pour over hot carrots, tossing to coat evenly.
• Garnish with parsley and orange twist, if desired.
• Enjoy!

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.