Dietitian's tip: One serving of this recipe provides twice the estimated daily requirement for vitamin A.
6 cups water
1 pound baby carrots, rinsed
1/4 cup apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon
Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.
In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.
Pour the apple juice mixture over the carrots. Serve immediately.
Nutritional analysis per serving
|Total fat||trace||Total carbohydrate||9 g|
|Saturated fat||trace||Dietary fiber||2 g|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||trace||Protein||1 g|