Pineapple Carrots - cooking recipe

Ingredients

3 large carrots (1/2 lb.), peeled and thinly sliced diagonally (2 1/2 c.)
1 can (8 oz.) unsweetened pineapple chunks, drained with juice reserved
1/2 c. water
1/4 tsp. salt
1 1/2 cornstarch

Preparation

In a medium saucepan boil the carrots, water and salt, covered, until carrots are tender, about 8 minutes.
Turn into a strainer to drain.
Add cornstarch to the empty saucepan off heat; gradually stir in pineapple juice.
Cook gently, stirring constantly, until thickened.
Add carrots and pineapple and, if you like, a small amount (a generous tablespoon) of drained carrot liquid.
Heat. Makes 4 servings.