Carrots and Water Chestnuts

This carrot dish has a little different taste than the usual and is done on the stovetop. No oven time needed.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  lb carrot, peeled,cut 1/2 inch thick (or baby carrots)
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 teaspoon ground ginger
• 3⁄4 teaspoon  crushed thyme
• 1 (1 ounce) can sliced water chestnuts, drained
• 3  tablespoons white wine
• 1  tablespoon parsley, snipped

Directions

1. In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
2. Drain and set aside.
3. In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
4. Add wine, parsley and carrots.
5. Cook and stir until heated through.