Recipe: Orange and Ginger Carrots


Serves 4

  • 8 medium carrots, about one pound
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ cup orange juice
  • 1 tablespoon butter
  • Chopped chives for garnish


Peel the carrots and slice them about 1 inch thick, at a slight angle.

Bring 1 inch of slightly salted water to a boil and add carrots. Cook, covered for about 10-15 minutes, until carrots are crisp-tender. Drain.

In a small bowl combine the sugar, cornstarch, salt, ginger and orange juice. Pour the mixture over the drained carrots and cook over low heat for 3 minutes.

Remove from heat, add butter and gently toss. Sprinkle with chives and serve.