Carrot Ginger Saute
Main dish: The sweetness of the carrots contrasts nicely with the warm spiciness of the ginger. Leftovers: Turn into carrot ginger soup by adding several cups of vegetable broth and mixing in a blender before heating. If you plan to use the sauté leftovers to make soup, be sure to add the cilantro garnish just before serving—it will wilt if you put it directly into the soup pot.
Ingredients1 tablespoon olive oil
½ cup sliced onion
2 tablespoons minced ginger
1 pound peeled carrots, sliced on the bias
1 tablespoon warm water
¼ teaspoon salt
¼ teaspoon black or white pepper
1 tablespoon lemon juice
2 tablespoons cilantro, roughly chopped
Nutrition FactsPer serving: 53 calories, 2 g fat (0.3 g saturated), 8 g carbohydrates, 0.8 g protein, 2 g fiber, 144 mg sodium (6% Daily Value).
Directions1. Heat olive oil in a medium skillet over medium heat. Add onion and sauté about 2 minutes, stirring frequently. Add ginger and cook for an additional minute. Add carrots and 1 tablespoon water. Cover and continue cooking for 5 to 7 minutes until carrots begin to soften.
2. Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid is gone. Garnish with cilantro just before serving.