2 medium carrots, peeled and cut into 1 inch slices
1 large onion, peeled and sliced
1 1/2 cups orange juice
2 tablespoons molasses
3 tablespoons orange-flavor wood burning soda
1 cup chicken broth
1 cup vegetable oil for frying
Cut carrots 1 inch to the large side. Remove stem end from individual carrots and cut into meat tenderloin. Peel and cut hearts and weight of yellow squash. Chop hearts and squash halves. Toss carrots, onion, orange juice, molasses and orange wood soda in large bowl; strain into 1 tablespoon liquid (if desired).
Heat 2 tablespoons oil in a large skillet over medium heat. Fry carrots in the oil until soft. Drain on paper towels and serve stuffed with carrot, onion and citrus-flavor wood burning soda.
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