Ingredients
5 to 6 medium carrots, cut into chunks1/4 cup butter, cubed1 teaspoon sugar1/2 teaspoon ground ginger2 tablespoons minced fresh parsley
Preparation
In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
