Glazed Carrots & Peas

From "The Essential Mormon Cookbook" by Julie Badger Jensen, page 29.



Glazed Carrots & Peas

• 8 carrots, cut on bias, 1/2-inch thick (I used big carrots, and there wasn't enough glaze, so I'd stick with medium-sized carrots, or only 4-5 big carrots)
• 1 T. sugar
• 1 t. cornstarch
• 1/4 c. orange juice
• 2 T. butter
• 1 (10-ounce) bag frozen peas
• salt to taste

Cook carrots in small amount of water for about 8 minutes, until tender but firm. (I used a large frying pan, I'm sure a saucepan would work as well). Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6-8 servings.