Carrots with Ginger Butter

2 pounds of carrots (cut into inch size pieces or use baby carrots) 4 Tablespoons butter 2 Tablespoons of crystallized ginger, finely chopped

Cook carrots until al dente. Drain. Over low heat, in a medium saute pan, add the butter and the ginger. When the sugar from the ginger melts, place the carrots into the saute pan. Stir gently until the carrots are coated. Finish with a dash of salt and pepper to taste.