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Carrots 'n' Pineapple


Course : Carrots
Serves: 6
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Ingredients:


16 ounces fresh baby carrots

8 ounces crushed pineapple in juice

1 tablespoon brown sugar

2 teaspoons butter or nondairy margarine

1/8 teaspoon ground nutmeg

1 1/2 teaspoons cornstarch
 

Preparation / Directions:


In medium saucepan, combine carrots with 1 cup of water; bring to boil. Reduce heat, cover and simmer until carrots are tender, about 10 minutes. Drain; return to pan. Add undrained pineapple, sugar, butter and nutmeg. Mix cornstarch into 1/4 cup water; add to carrot mixture. Heat, stirring until sauce thickens.

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