Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | ORANGE JUICE |
| ¼ teaspoon | SALT |
| 6 eaches | CARROTS, CUT 1/4\" THICK * |
| 1 teaspoon | ORANGE RIND |
* CARROTS ARE TO BE PARED AND SLICED ¼ INCH THICK.
* ---------------------------------------------------------------------* * PER SERVING: 61 CALORIES, 1 g PROTEIN, .21 mg FAT, 14 g CARBOHYDRATES, * 173 mg SODIUM, 0 mg CHOLESTROL.
*
IN A SAUCE PAN, BRING ORANGE JUICE AND SALT TO A BOIL. ADD CARROTS. SIMMER COVERED 5 MINUTES. UNCOVER. COOK 8 TO 10 MINUTES UNTIL MOST OF THE LIQUID HAS EVAPORATED. STIR IN ORANGE RIND.