1 lb. carrots
1 c. water (salt to taste)
1 tsp. ground ginger
1 tbsp. brown sugar
2 tbsp. butter

Cut carrots in lengthwise strips or crosswise circles. Cook in water seasoned with salt for 10 minutes or until tender; drain. In skillet melt butter, add ginger and sugar, cook 2 or 3 minutes turning well to coat carrots with glaze. Serves 4.