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Baby Carrots with Pineapple Glaze

This ginger-accented side dish goes together quickly because the tiny whole carrots don't need to be peeled before cooking.

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1.0 by 1 people
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  • Makes: 4 servings
  • Start to Finish: 25 mins

Baby Carrots with Pineapple Glaze

1.0 by 1 people
Rate me!
  • Makes: 4 servings
  • Start to Finish: 25 mins

Directions

  1. To trim carrots, leave 1 to 2 inches of stem; it is not necessary to peel them. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 5 minutes. Add sliced leeks; cook about 5 minutes more or until carrots are crisp-tender. Drain and set aside.
  2. For glaze, in the same saucepan combine juice, cornstarch, fresh or ground ginger, salt, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables; heat through. Garnish each serving with a dollop of plain yogurt, if desired. Makes 4 servings.

Nutrition Facts (Baby Carrots with Pineapple Glaze)

  • Per serving:
  • 116 kcal cal.,
  • 145 mg sodium,
  • 28 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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