12 cups (approximately 48-oz) frozen sliced carrots, thawed
1 3/4 cups orange juice
1/2 cup sugar
3 tbsp butter, cut up
1/2 tsp salt
3 tbsp cornstarch
1/4 cup cold water
Minced fresh parsley for garnish, optional
Combine the carrots, orange juice, sugar, butter and salt in the slow cooker. Place lid on cooker and cook on low 4 to 5 hours until the carrots are tender.
In a cup or small bowl, mix the cornstarch and water until smooth (I like to use a tiny whisk). Gradually stir into the cooker. Replace lid and cook another few minutes (15-30) until thickened.
Garnish with the parsley, if desired.
file photo
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