Pineapple Carrots

Name: Pineapple Carrots
Ingredients: 3 large carrots (1/2 lb.), peeled and thinly sliced diagonally (2 1/2 c.); 1 can (8 oz.) unsweetened pineapple chunks, drained with juice reserved; 1/2 c. water; 1/4 tsp. salt; 1 1/2 cornstarch

5 ingredients

6 steps

Ingredients

3 large carrots (1/2 lb.), peeled and thinly sliced diagonally (2 1/2 c.)
1 can (8 oz.) unsweetened pineapple chunks, drained with juice reserved
1/2 c. water
1/4 tsp. salt
1 1/2 cornstarch

Directions

1

In a medium saucepan boil the carrots, water and salt, covered, until carrots are tender, about 8 minutes.
2

Turn into a strainer to drain.
3

Add cornstarch to the empty saucepan off heat; gradually stir in pineapple juice.
4

Cook gently, stirring constantly, until thickened.
5

Add carrots and pineapple and, if you like, a small amount (a generous tablespoon) of drained carrot liquid.
6

Heat. Makes 4 servings.