Sherried Carrots with Ginger

Ingredients

• 2 tablespoons butter 
• 1.7 pounds carrots maximum
• 3 tablespoons cooking sherry dry
• 0.5 cup ginger chips chopped
• 1 teaspoon parsley minced
• 4 servings salt and pepper 

Equipment

• frying pan

Directions

1. Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat.
2. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.
3. Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.
4. Arrange carrots on a platter and scrape ginger mixture evenly over them.
5. Add more sherry to taste.