2 tbsp. butter
1/4 c. finely chopped onions
1 bunch carrots, peeled & shredded
1/2 c. water
1 tsp. lemon juice
1/2 tsp. ground ginger
3/4 tsp. salt
2 tsp. sugar

Heat oven to 400 degrees. Melt butter in skillet. Add onion and cook over moderate heat until tender. Mix onion and carrots together. Pour into a 1 quart casserole. Mix the water, lemon juice, ginger, sugar and salt. Pour over carrots. Dot with 2 tablespoons butter. Cover and bake 50 to 55 minutes or until tender. If dinner is delayed, reduce oven temperature to 225 degrees. Cover.