posted by Mai 11-21-102 7:07 AM
Texas Yams and Carrots a l'Orange
2 cups peeled and thinly sliced sweet potatoes
1 cup sliced carrots
1/2 cup orange juice
1 teaspoon orange peel, grated
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons Texas pecan pieces
Boil or steam sweet potatoes and carrots until tender. When they are almost finished cooking, heat orange juice to boiling in a saucepan. Add orange peel and lemon juice.
Dissolve cornstarch in water; add to orange mixture. Continue to heat, stirring until thickened.
Remove vegetables from pan; place them in a serving dish. Drizzle orange sauce over them; sprinkle pecans on top. Makes 4 servings.