Monday, June 15, 2009

Carrot Ginger Saute - great source of Vitamin A!

The sweetness of the organic carrots in this dish contrasts nicely with the warm spiciness of the ginger.

Six servings.

1T. olive oil
1/2 c. sliced onion
2 T. minced fresh ginger
1 lb. peeled carrots, sliced on the bias
1 T. warm water
1/4 t. kosher salt
1/4 t. black or white pepper
1 T. lemon juice
2 T. cilantro, roughly chopped

Heat olive oil in skillet over med. heat. Add onion and saute about 2 min., stirring frequently. Add ginger and cook for an additional min. Add carrots and 1 t. water. Cover and continue cooking for 5 to 7 min. until carrots begin to soften.

Lower heat to med. and add salt, pepper and lemon juice. Cook uncovered for 2 to 3 min. or until most of the liquid is gone. Garnish with cilantro just prior to serving.

Per serving: 53 cal. 2 g. fat, 8 gr. carbs, .8 gr. protein, 2 gr. fiber

If you have leftovers, turn into carrot ginger soup be adding several cups of vegetable broth and mixing in a blender before heating. Add cilantro garnish to each bowl.

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