Carrots in Orange Sauce Recipe
Orange brings a pleasant sweetness to these carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving dinner spread!
Carrots are beneficial for overall vision health. Being rich in beta-carotene, the carotenoid pigment is an essential precursor for vitamin A. Deficiencies in vitamin A are the leading causes of blindness in the developing world and a lack of vitamin A can also lead to the development of cataracts, macular degeneration, and xerophthalmia (a disease which is characterized by dry eyes, swollen eyelids, and corneal ulcers).
The orange veggie is also a sufficient provider of lutein, which is an important antioxidant. Lutein-rich foods are known to increase the density of pigment in the macula, the yellow-shaped oval area in the center of the retina. As pigment density increases, the retina is further protected and the risk for macular degeneration decreases. Another added boost of vitamin A comes from the orange juice.
FYidoctors patient Jolene Patterson shares her favourite eye-healthy recipe:
8 sliced carrots
1/4 teaspoon of salt
1/2 cup sugar
3 tablespoons of flour
1 ¼ cup boiling water
1/4 cup orange juice
2 tablespoons margarine
1 tablespoon lemon juice
- Boil carrots until slightly crisp. Set aside.
- Combine salt sugar and flour in a small saucepan. Gradually add boiling water. Cook over medium heat until thick.
- Remove from heat and add orange juice, lemon juice, and margarine. Add carrots.
- Serve as a side and enjoy. May reheat later.
Check out more delicious and good for your eyes recipes on our blog.