Carrots And Water Chestnuts - cooking recipe

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

Preparation

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.