Gingered Carrots
5 to 6 carrots, peeled and cut into chunks
½ tsp ground ginger
1 tsp brown sugar or succanut
¼ cup margarine
In a skillet, cook carrots in a small amount of water until almost tender. Drain. Add ginger, sugar and margarine; heat over low until carrots are warm and coated with sauce. Serve immediately.
Yield: 4 servings
To hurry things up a bit, I often slice up my carrots and add them to the pan along with the margarine, sugar and ginger and cook it all up together until the carrots are tender.
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