Ingredients: 5 to 6 carrots, peeled and cut into 1-inch chunks 1/2 teaspoon ground ginger 1 teaspoon sugar 1/4 cup butter or margarine 2 tablespoons chopped fresh parsley
Directions:1. In a skillet, cook carrots in a small amount of water until crisp-tender. Drain. 2. Add ginger, sugar and butter or margarine; heat over low until carrots are warm and thoroughly coated with the sauce. Sprinkle with parsley. Serve immediately. |