Ingredients
12 cups frozen sliced carrots (about 48 ounces), thawed1-3/4 cups orange juice1/2 cup sugar3 tablespoons butter, cubed1/2 teaspoon salt3 tablespoons cornstarch1/4 cup cold water Minced fresh parsley, optional
Preparation
In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley if desired.
