Servings: 4

 

Ingredients:

8 carrots, peeled and cut into 1-inch chunks

2/3 cup water or chicken broth

2 Tbs light butter

1 tsp sugar

1/2 tsp salt

2 tsp minced fresh ginger

2 Tbs chopped fresh parsley

 

 

Directions:

Heat a 10-inch skillet. Add carrots in a single layer, and add enough water or broth to come halfway up the sides of the carrots. Stir in butter, sugar and salt. Bring to a boil. Reduce heat, cover and simmer until just tender, about 7 minutes. Stir in the ginger and continue to simmer until most of the liquid evaporates, leaving a syrup. Make sure the carrots are evenly coated in the syrup. Stir in chopped parsley, and serve

 

Nutritional Information: Total Fat 4 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 232 mg, Total Carbohydrate 14 g, Dietary Fiber 4 g.

 

Published 10/31/08