Golden Carrots

[Guest guest]

Golden Carrots

Source: The Best of Silver Hills

 

2 cups sliced, raw carrots

1 cup water

1/2 tsp.salt

1 cup canned undrained pineapple chunks

3 tsp. cornstarch

1 tsp. chopped parsley

 

Place sliced carrots in pot. Add water and salt and cook until tender. Drain and reserve liquid.

 

Drain pineapple chunks and reserve juice.

 

Place carrot water, pineapple juice and cornstarch into a small sauce pan. Stir over medium heat until mixture thickens. Remove from heat.

 

Mix carrots and pineapple chunks together in a serving dish and pour sauce over them.

 

Sprinkle with chopped parsley and serve.

 

 

"As the beloved God, under the shadow of His wings --- and as the apple of God's eye --- the seeds of great faith live within us."

 

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