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Planning to offer this healthy dish which I've made on and
off for years, I find almost the identical recipe in the
Recipe Du Jour
newsletter. The meld of flavors is so natural I suppose lots of cooks make
it. Mine substitutes honey for sugar, uses fresh or candied ginger instead
of powdered, and adds dried dill. If you haven't had it, try it!
1 pound carrots
Combine next the rest of the ingredients except the butter in
saucepan. Whisk to blend well. Bring to a boil over medium heat, stirring
constantly. Continue to boil for a minute or so, stirring constantly.
Add butter or margarine, stirring until it melts. Remove from heat.
Pour over carrots and gently toss to coat all the slices.
3 tablespoons honey
2 teaspoons cornstarch
1 tsp. fresh or candied chopped ginger, OR 1/2 tsp.
1/2 cup orange juice
2 tablespoons butter or margarine (Note)
Wash, scrape and trim carrots. Cut diagonally into 1/4-inch slices.
Cook carrots in just enough boiling water to cover about seven minutes or until
tender. Drain. Keep warm in a serving dish.
Note: Naturally you can make this
fat free, but if serving it to picky people I wouldn't recommend it; fat does wonders
for the overall flavor. We use a non-hydrogenated margarine, or
sometimes real butter.