Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 5 cups | Sliced Carrots |
| ⅓ cup | Water |
| 1 tablespoon | Cornstarch |
| ¼ cup | Unsweetened Orange Juice |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | + 1 t. Margarine |
| 2 teaspoons | Chopped Fresh Parsley |
Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving Plates. Sprinkle With Parsley.
(Fat 2. Chol. 0.)