Recipe - Ginger Glazed Carrots

3 pound Carrots, cut 2in long,
1/2in thick stick
2 tablespoon Stick butter or margarine
2 tablespoon Grated fresh ginger
1 tablespoon Honey
One half teaspoon Salt
2 tablespoon Chopped fresh parsley

Place carrots in saucepan with water to cover. Bring to a boil, reduce heat
and simmer 2 minutes or until tender. Drain in a colander, rinse under
running cold water until cool and let drain.

Melt butter in same saucepan over low heat. Add carrots, ginger, honey and
salt. Cook 2 minutes, stirring a few times, until coated and hot. Stir in
parsley.
Posted to EATL Digest 29 Dec 96

Recipe by: Woman's Day 121796

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 14:34:00 0500