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Sherried Carrots with Ginger





Yields
Makes 4 servings

 1 2/3 pounds carrots (maximum 1/2 to 3/4 in. wide)
 2 tablespoons butter or margarine
 1/2 cup chopped crystallized ginger or ginger chips
  About 3 tablespoons dry sherry
 1 teaspoon minced parsley
  Salt and pepper
Step 1
1

Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.

Step 2
2

Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.

Step 3
3

Arrange carrots on a platter and scrape ginger mixture evenly over them. Add more sherry to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories244
% Daily Value *
Total Fat 6.1g8%

Saturated Fat 3.6g18%
Cholesterol 16mg6%
Sodium 143mg7%
Total Carbohydrate 44g16%

Dietary Fiber 6.5g24%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.