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Ingredients
- 5 to 6 carrots, peeled and cut into chunks
- 1/2 tsp. ground ginger
- 1 tsp. sugar
- 1/4 c. margarine
- 2 Tbsp. chopped fresh parsley
Method
- In a skillet, cook carrots in a small amount of water until almost tender.
- Add ginger, sugar and margarine; heat over low heat until carrots are warm and coated with the sauce.
- Sprinkle with the parsley.