Spring Carrots - cooking recipe

Ingredients

6 medium carrots
2 1/2 c. water
1 (15 oz.) can pineapple chunks (in own juice)
4 tsp. cornstarch
1/4 tsp. ginger
1/2 tsp. nutmeg

Preparation

Cut carrots into 3 x 1/4-inch strips.
Combine carrots and water in saucepan.
Cook for 15 minutes.
Combine pineapple, cornstarch, ginger and nutmeg in a small bowl.
Mix well.
Add pineapple mixture to carrots.
Cook over low heat, stirring constantly until thickened.