Carrots 'n' Pineapple

Course : Carrots
Serves: 6
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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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