prep 0:30 total 0:45
In a saucepan, dissolve broth granules in boiling water. Add carrot coins, and cook until tender, about 10-15 minutes. Stir in the onion and parsley (cilantro if using); then stir in the pineapple & green pepper and cook 5 minutes longer. In a small measure cup, whisk together the cornstarch and the pineapple juice; stir into simmering carrots. Add seasoning cooking until sauce is bubbly. Serve hot.
Found this amongst a bunch of old clipped recipes and made it for Thanksgiving dinner - WOW, it was a hit, and there was none left! I think that the simplicity and being just so different from the norm make it a delicious side. Easy to double.
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