12 med. sized carrots, peeled and cut into 1" lengths
4 tbsp butter, melted
1/4 Cup brown sugar
1 1/2 tsp ground ginger
1 1/2 tbsp parsley, chopped
Cook carrots in saucepan, covered with cold water. Cook until tender, 25 to 30 minutes. Melt butter in a 1 quart saucepan. Add brown sugar, giner and parsley. Mix and set aside.
When carrots are cooked, drain and return to pan. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally. Transfer to a serving dish and serve immediately. 6 portions.
I may have had this recipe on Amish Stories, last year. It is a recipe that we have at our home every year. This year I will be taking it to my in-laws for Second Christmas.
Be With God,