Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Vickie's Carrots and Brussels Sprouts in Pomegranate Sauce|
6 carrots, peeled and cut into 3 inch strips
1/2 pound fresh Brussels sprouts sliced in food processor
4 tablespoons butter
1-1/2 teaspoons cornstarch
1/2 cup 100% pomegranate juice
In a frying pan cook carrots and Brussels sprouts in butter until tender. In small bowl mix juice and cornstarch together. Add juice mixture to vegetables and stir until sauce thickens and coats vegetables. Serve hot.