Recipe: Carrots with Water Chestnuts

Recipes using McCormick Ground Ginger

• 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

1. Cook carrots in covered saucepan in small amout of boiling salted water 15 to 20 minutes.
2. Drain and set aside.
3. In saucepan melt butter, add water chestnuts, thyme and ginger.
4. Cook and stir 2 minutes.
5. Add wine, parsley and cooked carrots.
6. Cook and stir until heated through.