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1 lb. Carrots, peeled, sliced
1 T. margarine
1 T. sugar
1 teas. Giner
2 teas. Parsley
Steam carrots until barely tender.   Melt margarine in fry pan until it bubbles.  Add carrots and toss.  Spinkle with sugar and ginger — toss and cook until glazed.  Add parsley.