SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baby Carrots with Pineapple Glaze

Makes: 4 servings
Start to Finish 25 mins
Baby Carrots with Pineapple Glaze
  • 1  pound  tiny whole carrots
  • 3  medium leeks (12 ounces), sliced 1/2-inch thick (1 cup)
  • 1  cup  unsweetened pineapple, orange, or apple juice
  • 2  teaspoons  cornstarch
  • 1/2  teaspoon  grated fresh ginger or 1/8 teaspoon ground ginger
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  •  Plain yogurt (optional)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 116,
  • carb. (g) 28,
  • pro. (g) 2,
  • sodium (mg) 145,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe