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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