5 to 6 carrots, peeled and cut into 1-inch
chunks
1/2 teaspoon ground ginger
1 teaspoon granulated sugar
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
In a skillet, cook carrots in a small
amount of water until crisp-tender. Drain.
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.
