GINGER CANDIED CARROTS                 Servings:  6-8

4   T.        butter, melted           1/4   c.  brown sugar
12  med.      carrots, peeled and julienned
1/2 tsp.      caraway seed                       ginger to taste

    Cover carrots with water in a saucepan.  Cook until tender but crisp.
Melt butter in a small saucepan.  Add sugar, ginger and caraway seed, mix
well.  Drain carrots.  Return to pan, and add butter mixture.  Cook over
low heat 5 minutes, stirring occasionally.