photograph by Matt Hulsman

Yield: 4 to 6 servings.

1 pound carrots
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons butter
2 tablespoons honey

Pare carrots, and slice ⅛-inch thick. Steam until tender, and drain. In a 2-quart saucepan, gradually stir orange juice into cornstarch, keeping smooth. Add butter and honey. Cook over moderate heat, stirring constantly, until thickened and clear. Stir in carrots, and reheat.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.