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Yield: Serves 4.
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 medium carrots, peeled and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
Place the orange juice in a medium saucepan. Bring to a boil. Add orange zest and lemon juice. Dissolve cornstarch in 1 tablespoon of cold water. Add to orange juice mixture; stir until sauce thickens. Gently boil carrots in water seasoned with salt and sugar until crisp-tender. Shock in ice water. Mix carrots into the sauce and reheat. Serve hot.
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