Tropical Glazed Carrots and Pineapple
By Betty I. and c b. from Thompson Intermediate School, Alabaster, Alabama 35007.
Description
What could be more beautiful than a side vegetable dish of deep orange carrots and bright yellow pineapple? That is what you have when you use this recipe.The baby carrots are slender and small; the pineapple tidbits are a different shape . Now to the taste-- just sweet enough to make it delicious. Hope you will give it a try.
Nutrition Facts
Serving size: 1/4 cup
| Calories | 45 |
| From Fat | 1% |
| From Saturated Fat | 1% |
| From Sugar | 3% |
| Sodium | 38mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Caarrots, baby, fresh | 1 3/4 cup/.5 lb | 4 lb |
| Pineapple, tidbits | 1 cup/7.5 oz | 3 lb 14.5 oz |
| Sugar | 1 Tbsp | 1/2 cup |
| cornstarch | 1 Tbsp | 1/2 cup |
| Spice, Nutmeg, Ground | 1/8 tsp | .5 TSP |
| spice, Ginger, Ground | 1/8 tsp | .5 TSP |
| Butter seasoning, Butter buds | 2 tsp | 1/4 CUP |
Preparation
Cook carrots until tender, drain well. In steamtable pan , combine pineapple tidbits and jucie, cornstarch, sugar, ginger, nutmeg, and butter. Cook stirring until thickened and clear. Add cooked carrots and heat to 135 degrees. Serve in same pan .
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