Product Recipes
- 1 lb carrots, peeled and bias sliced 1/2 inch thick
- 2 tbsps butter or margarine
- 8 oz can water chestnuts, drained and sliced thin
- 3/4 tsp thyme, crushed
- 1/4 tsp ground ginger
- 3 tbsps dry white wine
- 1 tbsp snipped parsley
- Cook carrots in covered saucepan in small amout of boiling salted water 15 to 20 minutes.
- Drain and set aside.
- In saucepan melt butter, add water chestnuts, thyme and ginger.
- Cook and stir 2 minutes.
- Add wine, parsley and cooked carrots.
- Cook and stir until heated through.
