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Ingredients
- 2 1/2 c. (3 or possibly 4 lg.) sliced carrots
- 3/4 teaspoon salt
- 1/2 c. water
- 1/2 to 3/4 c. pineapple syrup, liquid removed from canned pineapple tidbits
- 1 tbsp. cornstarch
- 2 tbsp. butter
- 1/2 c. liquid removed canned pineapple tidbits
Directions
- Cook carrots with salt and water covered, till barely tender. Drain any remaining liquid into measuring c., then add in pineapple syrup to measure 1 c. in all; mix with cornstarch in saucepan. Cook, stirring constantly, till thickened and clear. Stir in butter. Add in carrots and pineapple tidbits; heat. Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 445g | |
| Calories 457 | |
| Calories from Fat 205 | 45% |
| Total Fat 23.35g | 29% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1916mg | 80% |
| Potassium 305mg | 9% |
| Total Carbs 65.04g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 48.31g | 32% |
| Protein 1.26g | 2% |
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