Gingered Carrots

Gingered Carrots
These can be made ahead of time and reheated briefly, without losing any of their zest.

7-8 medium carrots
1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp salt
1/4 tsp. ground ginger
1/4 cup orange juice
1 Tbsp. butter
Chopped parsely for garnish

1. Cut carrots on the bias into 1/8-1/4 inch slices. Cook covered in boiling slated water just until tender; about 7 minutes. Drain.
2. Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley.