1 kg carrots, peeled & sliced
125 ml sugar
20 ml cornstarch
175 ml unsweetened pineapple juice
30 ml butter or margarine
30 ml fresh mint leaves
Cook carrots until tender crisp; drain and set aside.
In the same saucepan; mix sugar, cornstarch and pineapple juice. Cook until sauce is thickened, stirring constantly, about 3 to 4 minutes. Stir in butter and mint.
Add carrots to sauce and heat slowly until heated through.
Serves 8