7 or 8 med. carrots
1 tbsp. brown sugar
1 tsp. cornstarch
1 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Bias slice carrots crosswise about 1/2 inch thick. Cook in 3/4 cup water (boiling). Cook over medium heat until crisply tender. Drain. Meanwhile, in small saucepan combine sugar, cornstarch, ginger, and 1/4 teaspoon salt. Add orange juice; cook, stirring constantly, until thickened and bubbly. Boil 1 minute; remove from. Stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley and orange twist if desired. 6 servings.