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Dietitian's tip: Carrots are an excellent source of beta carotene, which is converted by the body into vitamin A (retinol). Vitamin A helps maintain vision and promotes the growth of healthy cells and tissues. Carrots also contain lutein, which is thought to protect the retina. One serving of this recipe provides twice the estimated daily requirement for vitamin A.
Serves 6
Ingredients
6 cups water
1 pound baby carrots, rinsed
1/4 cup apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon
Directions
Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.
In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.
Pour the apple juice mixture over the carrots. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 38 | Cholesterol | 0 mg |
| Protein | 1 g | Sodium | 45 mg |
| Carbohydrate | 10 g | Fiber | 2 g |
| Total fat | 0 g | Potassium | 191 mg |
| Saturated fat | 0 g | Calcium | 28 mg |
| Monounsaturated fat | 0 g |
