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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 6 large carrots, peeled and sliced into 1-inch pieces (or use baby carrots)
- 1 cup ginger ale
- 2 tablespoons butter or 2 tablespoons margarine
- 2 teaspoons light molasses
- 1 garlic clove, peeled and minced
- parsley
- salt and pepper, to taste
Method
- Cook carrots just until tender-crisp in covered saucepan with ginger ale, butter, molasses and garlic.
- Sprinkle with parsley, salt and pepper before serving.