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Dietitian's tip: One serving of this recipe provides twice the estimated daily requirement for vitamin A.
Serves 6
Ingredients
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
Directions
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
| Calories | 40 | Sodium | 45 mg |
| 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 |
| Cholesterol | 0 mg |
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