4 T. butter, melted 1/4 c. brown sugar
12 med. carrots, peeled and julienned
1/2 tsp. caraway seed ginger to taste
Cover carrots with water in a saucepan. Cook until tender but crisp.
Melt butter in a small saucepan. Add sugar, ginger and caraway seed, mix
well. Drain carrots. Return to pan, and add butter mixture. Cook over
low heat 5 minutes, stirring occasionally.
