Carrots and Water Chestnuts
"This carrot dish has a little different taste than the usual and is done on the stovetop. No oven time needed."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 lb carrot, peeled,cut 1/2 inch thick (or baby carrots)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 teaspoon ground ginger
- 3⁄4 teaspoon crushed thyme
- 1 (1 ounce) can sliced water chestnuts, drained
- 3 tablespoons white wine
- 1 tablespoon parsley, snipped
directions
- In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
- Drain and set aside.
- In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
- Add wine, parsley and carrots.
- Cook and stir until heated through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was very simple to prepare. I am not a huge fan of cooked carrots but I try to find ways to prepare them to make them a little easier to eat. These were tasty. Different enough to disguise the carrots but plain enough that the BF wouldn't turn his nose up at them. WIth Turkey Breast and Mashed Potatoes, it was almost like Thanksgiving dinner!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
