Gingered Carrots
Sides | 30 Minutes or Less, Kid Friendly | Vegetables
SERVES 4 - START TO FINISH: 10 minutes
Cooking Notes
Bunch carrots (the kind with the green tops still attached) are sweeter and more tender than the very large bagged whole carrots or baby carrots.
Either minced fresh ginger or jarred minced ginger (found in the produce section) can be used. A microplane grater is handy for mincing the fresh ginger.
If your skillet doesn’t have a lid, use the lid from another large pot.
Gingered Carrots
6 “bunch” carrots*
1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 teaspoon minced ginger*
Trim and peel carrots. Cut into 1 1/2-inch pieces. Cut any pieces larger than 1/2 inch wide in half.
Heat oil and butter in a medium skillet that has a lid* over medium heat. Add carrots and ginger and toss well. Cover skillet and cook 2 minutes. Uncover and continue to toss until carrots are crisp-tender and lightly browned, about 3 more minutes. (Test carrots with the tip of a sharp paring knife for doneness.)
Gingered Carrots
Approximate Values Per Serving: 57 calories (35% from fat), 2 g fat (1 g saturated), 2.5 mg cholesterol, 1 g protein, 9 g carbohydrates, 2.5 g dietary fiber, 70 mg sodium
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From Beverly Mills - October 07, 2010
From Florence Potak of Raleigh, N.C., via snail mail: This recipe that appeared in our News and Observer food section was just what I needed. I like carrots, eating them raw or boiled. This recipe was great, and the ginger was the right ingredient. I used bunch carrots, which were much sweeter. My husband did comment on how good they were (several times). Thank you!