Ginger Carrots

It's almost time for the garden to start producing. Well, maybe in a month or so. We planted a little late this year. Still, don't you love fruits and vegetables? They are so tasty and good for us too!

Here's an example of an easy vegetable. The recipe comes from the original Cooking Light cookbook from Southern Living. I love it. You may want to double everything though. It's designed for only two people. And what Southern woman ever cooks for only two people?!

Ginger Carrots

3 medium carrots, scaped and cut
1 teaspoon margarine
1 teaspoon brown sugar
1/8 teaspoon ground ginger

The original recipe calls for cutting the carrots into strips. I just slice them so that they're round and about 1/4 inch thick. It's faster for me to do it that way.

Put them with water in a boiler and boil until tender. I only cook them until they're just tender enough for a fork to stick through. I don't like mushy carrots. So don't overcook! Unless you like mushy carrots. If you do, just cook until you're satisfied.

When the carrots are just tender, drain the water out. Then add the margarine, brown sugar and ground ginger. Stir. It only takes a minute or so for the margarine to melt and to coat the carrots. Then they're ready to serve. The original recipe called for low-cal margarine. (It is from a Cooking Light cookbook after all.) I use whatever is available.

This is a nuitritional and tasty way to cook carrots.