Serves:

Ingredients:

5 c Sliced Carrots
1/3 c Water
1 tb Cornstarch
1/4 c Unsweetened Orange Juice
1/4 ts Salt
1/8 ts Pepper
1 tb + 1 t. Margarine
2 ts Chopped Fresh Parsley

Method:

Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min.
OR Until Crisp-Tender.
Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T.
Set Carrots Aside.
Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan.
Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min.
OR Until Thickened.
Add Carrots, Cook 1 Min, Stirring Well.
Spoon Onto Serving Plates.
Sprinkle With Parsley.
(Fat 2.
Chol.
0.
)