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1 lbcarrots, scraped and diagonally sliced
6 ozcan sliced water chestnuts, drained
3/4 tspdried, whole thyme, crushed
1/4 tspground ginger
3 Tbspdry white wine
1 Tbspfresh parsley, chopped
How to Make Carrots and Water Chestnuts
- Cook carrots in a small amount of boiling water 6 to 8 minutes or until tender; drain, Set aside.
- Melt the butter in a large skillet over medium-low heat. Add water chestnuts, thyme, and ginger, and cook 2 minutes.
- Add the reserved carrot and wine; cook just until thoroughly heated. Transfer the vegetable mixture to a serving bowl; sprinkle with fresh parsley.