Ingredients:
2 Lbs. Carrots, scrapped
2 Tablespoon sugar
2 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon ground ginger
1/2 Cup orange juice
2 Tablespoon butter
Garnish-fresh parsley
Cut carrots diagonally into 1/4” slices. Cook carrots in boiling water to cover 7 minutes or until tender. Drain. Keep warm in serving dish. Combine next 4 ingredients in saucepan. Gradually, add orange juice, stirring well. Bring to a boil over medium heat stirring constantly. Boil 1 minute, stirring constantly, stir in butter. Pour over carrots, toss well. Garnish-yield 8 servings.
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