Updated Wednesday, November 28th, 2007
Yield: Serves 6-8.
Carrots in orange sauces is a colorful side dish that's easy to make for a busy dinner. Garnish with parsley.
Peel carrots and cut into thin strips of uniform length. Steam or boil in salted water until barely tender. Don't overcook. Remove from heat but do not drain. In heavy saucepan combine flour, salt, ginger, and orange juice. Cook, stirring with a whisk, until mixture thickens. Add butter and cook for 1 minute. Drain carrots and pour sauce over them while they're still warm. Stir until well coated. Keep warm in oven until mealtime.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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