In a large skillet, saute the carrots, onions and ginger in butter for 8-10 minutes or until crisp-tender.
Add the orange juice, jelly and salt. Cook and stir for 2-3 minutes or until sauce is slightly thickened. Sprinkle with parsley. Serve with a slotted spoon. Yield- 6 servings.
Originally Submitted
10/30/2010
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