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
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.
Makes 4 servings.
Food Exchanges: 1 1/2 Vegetable, 1 1/2 Fat.
Nutritional Information: Serving Size: 1/4 recipe; Calories: 107 Sodium: 94 mg; Cholesterol: 0; Carbohydrate: 13 gm; Protein: 2 gm; Fat: 7 gm.