Carrots with Pineapple and Bell Pepper
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Time
prep 0:30
total 0:45
Ingredients
| 1 tsp. | chicken broth granules | | 1 cup | boiling water | | 2 cups | carrots, pared, sliced into coins | | 2 tbsp. | white onion, minced | | 1 tbsp. | fresh chopped parsley or | | cilantro | | 1 cup | pineapple tidbits, drained, reserve | | 1/4 cup | pineapple juice | | 1 | green bell pepper, seeded & chopped | | 2 tsp. | cornstarch | | salt and pepper to taste | | 1/2 tsp. | red chili flakes (optional) |
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Instructions
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.
Author's Comments
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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