Gingered Carrots

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medium carrots, sliced (3 cups)

1/4

cup sugar

tablespoons butter or margarine

teaspoon finely chopped crystallized ginger

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1

In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain.
2

In same saucepan, cook sugar, butter and ginger over medium heat, stirring occasionally, until bubbly. Stir in carrots. Reduce heat to low. Cook 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

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Instead of the sliced carrots, you can use 3 cups of baby-cut carrots, cut in half. If you don’t have crystallized ginger, you can use 1/2 teaspoon ground ginger.
Look for crystallized ginger in the ethnic-foods or spice section of your supermarket. It’s easy to cut the ginger with kitchen scissors, but run them under hot water first.
Sugared rosemary adds a festive touch to holiday dishes. Sprinkle fresh rosemary sprigs with powdered sugar, or brush rosemary sprigs with water and sprinkle with granulated sugar.

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Nutrition Information

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.