Orange Carrots (Parve)
- 6 carrots, diced
- 1 orange, sliced
- 1 teaspoon honey
- 1/2 teaspoon salt
- dash of pepper
- 2 teaspoons potato starch
Dice carrots and place in a pan barely covered with water. Add other ingredients except
potato starch and bring to a boil. Cover pan, lower heat and simmer about 20 minutes,
until tender. Remove cover and turn heat to medium and allow liquid to boil down for
about 5 minutes. Watch closely so that fluid does not boil away. Mix the potato starch
with about a tablespoon of cold water, and stir gradually into carrots. Stir until gravy
thickens. Serve hot. Serves four
Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking
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