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Orange Carrots (Parve)

  • 6 carrots, diced
  • 1 orange, sliced
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • dash of pepper
  • 2 teaspoons potato starch
Dice carrots and place in a pan barely covered with water. Add other ingredients except potato starch and bring to a boil. Cover pan, lower heat and simmer about 20 minutes, until tender. Remove cover and turn heat to medium and allow liquid to boil down for about 5 minutes. Watch closely so that fluid does not boil away. Mix the potato starch with about a tablespoon of cold water, and stir gradually into carrots. Stir until gravy thickens. Serve hot. Serves four

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking

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