Honey Carrots
- 1 pound carrots
- ½ cup orange juice
- 2 teaspoons cornstarch
- 2 tablespoons butter
- 2 tablespoons honey
Pare carrots, and slice 1/8-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. Yield: 4 to 6 servings.
Additional recipes from Heart of the Mountains that appeared originally with this one:
St. Timothy’s Coffee Cake