Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Carrots peeled cut 1 in |
| \N \N | Lengths |
| 4 tablespoons | Sweet butter |
| ¼ cup | Browned sugar |
| 1½ teaspoon | Ground ginger |
| ½ teaspoon | Caraway seeds |
Cook carrots in boiling water 20-30 minutes until tender. Melt butter in a saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside.
When carrots are done drain and return to the pot. Pour butter mixture over them and cook over low heat for 5 minutes stirring occasionally. Transfer to serving dish and serve immediately.