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Carrots with Ginger & Orange |
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Serves 4
· 450g (1lb) carrots, sliced · 2 teaspoons cornflour · 1 teaspoon sugar · ¼ teaspoon salt · 1 teaspoon chopped fresh ginger · 150ml (¼pint) orange juice
Cook the carrots in lightly salted water until almost tender but still crisp. Drain and return to the saucepan. Meanwhile in a small bowl, mix the cornflour, sugar, salt, ginger and orange juice. Pour the mixture over the carrots and cook over a low heat for 2-3 minutes. Remove from the heat and place in a serving dish |