Carrot Pineapple Recipe #3688
1 batch
- 1 package carrot, cooked/sliced
- 1/2 cup carrot juice
- 3/4 cup pineapple chunk, drained (save juice)
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- Combine carrot juice and pineapple juice together.
- Gradually add cornstarch and salt into pan.
- Cook until thick.
- Add butter and blend.
- Add carrots and pineapple. Combine slowly.
- Heat once again until semi thick.
- Serve.
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5 stars