PINEAPPLE GINGER CARROTS

PINEAPPLE GINGER CARROTS

Fresh streamed baby carrots in a light pineapple and fresh ginger sauce! Wonderful with rice dishes, even plain rice!

Serves 6

1 lb. fresh baby carrots, steamed or boiled till tender, then drained

20 oz. can pineapple tidbits (Dole), drained over a bowl (reserve liquid)

1 T. cornstarch

1/4 c. white vinegar

3 T. light brown sugar

2 T. peeled fresh ginger sticks (matchstick size)

1/2 t. salt

chopped fresh flat leaf parsley as garnish

Place drained pineapple in large saucepan.

Add cornstarch to pineapple liquid in separate bowl and stir till dissolved. Add to saucepan.

Add vinegar, ginger and salt, then turn heat to medium and stir till thickened.

When thickened, reduce heat to medium-low and cook 5 minutes longer, stirring often.

Transfer to serving bowl and garnish with parsley if desired.

Notes: A simple side dish that tastes like you labored over it. Tastes great with plain long grain white rice, my favorite two being Jasmine and Basmati.

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