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Sherried Carrots with Ginger

Yield Makes 4 servings

Ingredients

  • 1 2/3 pounds carrots (maximum 1/2 to 3/4 in. wide)
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped crystallized ginger or ginger chips
  • About 3 tablespoons dry sherry
  • 1 teaspoon minced parsley
  • Salt and pepper

Nutrition Information

  • calories 244
  • caloriesfromfat 23 %
  • protein 1.8 g
  • fat 6.1 g
  • satfat 3.6 g
  • carbohydrate 44 g
  • fiber 6.5 g
  • sodium 143 mg
  • cholesterol 16 mg

How to Make It

  1. Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.

  2. Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.

  3. Arrange carrots on a platter and scrape ginger mixture evenly over them. Add more sherry to taste.