Gingered Carrots
Cut carrots on the bias into 1/8 to 1/4 -inch thick slices. Cook, covered, in boiling salted water until just tender, about 7-10 minutes. Drain.

Meanwhile, combine sugar, cornstarch, salt, and ginger in a small saucepan.  Add orange juice and cook, stirring constantly, until mixture thickens and bubbles.  Boil 1 minute then stir in butter.  Pour over hot carrots and toss.  Garnish with chopped parsley.

NOTE: These are really good with Baked Chicken in Lemon and broccoli or asparagus with Hollandaise Sauce.  Can be made ahead.
7-8 medium carrots
1 tbls. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 cup orange juice
2 tbls. butter
Chopped parsley
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