Fine Sweet and Sour Carrots Recipe


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Try something completely different with your veggies tonight.

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  • 2 C. 1/4-inch thick carrot slices
  • 1/2 C. 1/2-inch thick celery slices
  • 1 can (8 oz.) pineapple tidbits, drained, juice reserved
  • 1 Tbs. vinegar
  • 2 tsp. cornstarch
  • 1 tsp. light soy sauce
  • 1/8 tsp. salt
  • 2 Tbs. stick butter or margarine
  • 1/4 C. sliced green onions
  • 1/4 C. Equal® Spoonful (May substitute 6 packets Equal sweetener)

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Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside. Add enough water to reserved pineapple juice to make 1/2 C. liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently. Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal®. Yield: 6 servings

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