1 lb. young carrots, scraped
2 tbsp. butter
1 tsp. sugar
1/2 tsp. ground ginger
1 tbsp. flat leaf parsley, minced
1 tbsp. lemon juice

1. Cut carrots lengthwise into quarters, then into 1" pieces.

2. Cook carrots in 1 cup water until tender; drain. In skillet combine remaining ingredients. Add carrots, tossing well to coat. Cook over low heat 3 to 4 minutes. Toss again; serve. 4 servings.