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:
- Clean and peel the baby carrots.
- Pour the pineapples and sauce into a large saucepan.
- 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.
- Add the carrots and cook until the carrots are al dente.
- 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.
on Jan 5th, 2008 at 9:23 pm
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!