1 lb. raw carrots, peeled and cut into 1/4 inch slices
1/4 tsp. ginger
1 tbsp. sugar
2 tbsp. butter, melted
2 tbsp. parsley, finely chopped or (1 tbsp. dry parsley flakes)

Place carrots in pan. Add just enough water to cover. Boil 10 to 12 minutes or until barely tender. Drain. Mix ginger with sugar, sprinkle over carrots; add melted butter and stir gently. Sprinkle with parsley just before serving.

Yield: 5 servings Nutrition information per serving: Approx. 75 calories, 1 gm. protein, 47 gm, fat, 0 mg. cholesterol, 135 mg. sodium. This recipe follows the dietary guidelines developed by the American Heart Association.