Hawaiian carrots

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Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal.

Hawaiian carrots

Serving Size: 4

Ingredients:

  • 1 lb. baby carrots, cleaned and peeled
  • 1 can pineapple chunks
  • 1 tbs. corn starch
  • splash lemon juice
  • salt and pepper to taste

Directions:

  1. Clean and peel the baby carrots.
  2. Pour the pineapples and sauce into a large saucepan.
  3. Add the splash of lemon juice and the cornstarch stir well to dissolve the cornstarch and bring cook the pineapples for a few minutes to thicken the sauce.
  4. Add the carrots and cook until the carrots are al dente.
  5. Season to flavor with salt and pepper and perhaps a pinch of sugar if you want them sweeter.

Notes:

Note, if you prefer, you can alternatively, steam the carrots and then pour the pineapple sauce over them. Both ways of cooking have their merits.

3 Responses to “Hawaiian carrots”

  1. kate says:

    Hi there! I just wanted to say that I really appreciate your photography. In addition to yours, I read several other vegan blogs, and I’m often left unimpressed by the photographs. You clearly pay attention to details such as these, and I just wanted to let you know that it’s much appreciated. Thanks for a great blog!

  2. Ladean Ragland says:

    I am making these for a Hawaiian Luau, but the recipe is not complete. What sauce? Are we supposed to know? Please clarify this as they sound delicious. Thanks.

  3. Chris says:

    Hi Ladean,
    I apologize for being “vague”, and thank you for asking for clarification. When you buy pineapple, in cN, it has a sauce mildly sweetened. When you add the corn starch and the splash of lemon juice, and seasonings and cook it slightly, it makes a sauce. It is that sauce that you pour over the carrots. Hope this answers you. It’s a nice recipe,easy and tasty. Hope you give it a try and enjoy.

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