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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 1 lb carrot, peeled,cut 1/2 inch thick (or baby carrots)
- 2 tablespoons butter or 2 tablespoons margarine
- 1/4 teaspoon ground ginger
- 3/4 teaspoon crushed thyme
- 1 (1 ounce) can sliced water chestnuts, drained
- 3 tablespoons white wine
- 1 tablespoon parsley, snipped
Method
- In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
- Drain and set aside.
- In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
- Add wine, parsley and carrots.
- Cook and stir until heated through.
