Ingredients:
1 lb carrots, peeled,cut 1/2 inch thick ( or baby carrots)
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon ground ginger
3/4 teaspoon crushed thyme
1 (1 ounce) can sliced water chestnuts, drained
3 tablespoons white wine
1 tablespoon parsley, snipped
Directions:
In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
Drain and set aside.
In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
Add wine, parsley and carrots.
Cook and stir until heated through.
Servings: 8
Time preparation: 25 min.
Time total: 25 min.