6 med. carrots, scraped and cut into julienne strips about four inches long
and 1/4 inch wide
1 1/2 c. boiling water, approximately
2 tsp. reduced calorie, soft tub butter
2 tsp. brown sugar
1/2 tsp. fresh minced ginger root or dash of ground

Steam carrots above boiling water in vegetable steamer until crisp tender, about 5 minutes. If you don't have a steamer, improvise by placing carrots in a heat proof bowl and setting the bowl in a saucepan with the boiling water. Cook, covered, for about 5 minutes. Meanwhile, melt butter in small saucepan; stir in brown sugar and ginger and cook over medium low heat; stirring constantly, until sugar dissolves, about 5 minutes. Add carrots and stir gently, until well coated. Serves 4.