Pineapple Carrots

• 2 lb (1 kg) carrots
• 2 Tbsp cornstarch

Slicer: Cut carrots 1 inch shorter than feed tube. Slice, using medium pressure. Cook in boiling salted water until tender, 12 to 15 minutes. Drain carrots well and return to saucepan.

Dissolve cornstarch in pineapple juice. Add with cinnamon (if using) and sugar to carrots and simmer until thickened, 2 to 3 minutes.