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.

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.

This entry was posted on Monday, December 24th, 2007 at 10:43 am and is filed under Carrot, Pineapple, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed.

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