Serves: 4
Total Calories: 77

1 pound carrot, small (1-inch or less in diameter)
1 tablespoon butter
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 pound peas sugar snap
1/4 pound tokay grapes, halved and seeded if necessary
1/2 teaspoon ginger root grated

Peel carrots cut diagonally into 1/2-inch slices. Saute carrots in melted butter sprinkle with sugar and salt. Cover pan and cook over lowest heat for 15 to 20 minutes or until crisp-tender. For the last few minutes, add sugar peas that have been washed, trimmed, and drained. Just before serving, add grapes and ginger (ground ginger may be substituted for fresh) and toss to heat through. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 77
Calories from Fat: 26

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