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| BABY CARROTS AND PINEAPPLE | |
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1 lb. (3 c.) baby carrots 1 (15 oz.) can pineapple tidbits, undrained 2 tbsp. sugar 2 tsp. cornstarch 1/8 tsp. ground ginger 1/8 tsp. nutmeg 1 tbsp. butter Cook carrots until tender, drain. In saucepan place pineapple tidbits and juice, cornstarch, sugar, ginger, nutmeg and butter. Cook stirring until thickened and clear. Add the cooked carrots and heat. Makes 6-8 servings. | |
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recipe reviews #73058
B Creasser (Nebraska) says:
I was looking for a recipe to use the 3# of baby carrots before leaving town. I used 1 1/2# baby carrots and chopped using my food processor then cooked until tender. I added about 1/8 tsp cardamon and omitted the butter. Also added 1/2 Granny Smith apple to the mixture giving a crunchy texture as well as a little tartness. Served cold and it was a hit. Wonderful.
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