Carrots 'n' Pineapple

Recipe Ingredients

16 oz	454g	Fresh baby carrots
8 oz	227g	Pineapple in juice - crushed
1 tablespoon	15ml	Brown sugar
2 teaspoons	10ml	Butter or nondairy margarine
1/8 teaspoon	0.6ml	Ground nutmeg
1 1/2 teaspoons	7.5ml	Cornstarch

Recipe Instructions

In medium saucepan, combine carrots with 1 cup of water; bring to boil.

Reduce heat, cover and simmer until carrots are tender, about 10 minutes. Drain; return to pan.

Add undrained pineapple, sugar, butter and nutmeg.

Mix cornstarch into 1/4 cup water; add to carrot mixture. Heat, stirring until sauce thickens. Serves 4-6.

Source:
American Statesman 3/5/97

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