Carrot Ginger Saute

<strong>Main dish:</strong> The sweetness of the carrots contrasts nicely with the warm spiciness of the ginger.<strong> Leftovers: </strong>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 saut&eacute; leftovers to make soup, be sure to add the cilantro garnish just before serving&mdash;it will wilt if you put it directly into the soup pot.
Carrot Ginger Saute

Ingredients

1 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 Facts

Per 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).

Directions

1. 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.