GINGER CARROTS

6 medium fresh carrots (about 1 pound), cut lengthwise into 3 x 1/2 inch strips
1/2 cup water
1/4 cup margarine or butter
3 tablespoons honey
1 tablespoon lemon juice
1/2 TO 3/4 teaspoon ground ginger
1/4 teaspoon salt
Parsley

Heat carrots and water to boiling in 10 inch skillet; reduce heat. Cover and simmer until tender, 15 to 20 minutes.
Drain; remove carrots from skillet. Cook and stir margarine. honey, lemon juice, ginger and salt in skillet until bubbly; add carrots. Cook uncovered, stirring occasionally, until carrots are glazed, about 5 minutes. Garnish with parsley.

4 servings.

Microwave Directions: Place 1/4 cup water and the carrots in 1 quart microwavable casserole. Cover tightly and microwave on high (100%) 4 minutes; stir. Cover and microwave until tender, 4 to 7 minutes longer; drain. Place margarine, honey, lemon juice, ginger and salt in 2 cup microwavable measure. Microwave uncovered on high (100%) 1 minute; stir. Microwave until sauce is hot, 30 to 45 seconds longer. Pour over carrots; stir. Microwave uncovered on high (100%), stirring every minute, until carrots are glazed. 2 to 3 minutes. Garnish with parsley.