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Ingredientes
- 6 medium carrots, julienned
- 1 tablespoon and 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup orange juice
- 2 tablespoons butter or margarine
- Chopped fresh parsley
Direcciones
- In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm.
- In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter.
- Return carrots to pan; heat through. Sprinkle with parsley if desired.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 53 | 48% |
| Total Fat 5.99g | 7% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 388mg | 16% |
| Potassium 296mg | 8% |
| Total Carbs 14.32g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.37g | 6% |
| Protein 0.95g | 2% |
