- 2 Cups carrots, sliced (about 3-4 carrots)*
- 2 Tbs butter
- 2 Tbs brown sugar
- 1/3 Cup pineapple juice**
- 1 tsp cornstarch
- Add carrots to boiling water. Boil 2-4 minutes depending on desired tenderness.
- While carrots are boiling, blend cornstarch with pineapple juice. This is an ideal time to use one of these.
- Drain carrots, remove to separate bowl and pour off water.
- In the same pot, melt butter and brown sugar together over med-low heat.
- When butter has fully melted, add pineapple juice/cornstarch mixture, stir constantly and bring to boil.
- Return carrots to pot. Stir. Continue cooking to desired tenderness.
This makes enough for my family of 4, including 2 small children.
* To solve the problem of conflicting tastes I learned to cut veggies such as carrots in varying sizes - some large, some small. This way I can boil the carrots until the small ones are soft and my kids are happy, but the large ones are still firm which makes me happy.
* In the past I bought pineapple juice in a can for this recipe. A more frugal method is to save the pineapple juice when draining canned pineapple. It can be stored in the frig for quite a while or I think you could freeze it, though I've never tried this.
For more great recipes visit:
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff