Carrot Saute with Ginger & Orange
Spiked with fresh ginger and orange juice, sauteed grated carrots make an appealing, textural side dish. To speed up preparation time, use a food processor to grate the carrots or purchase them already grated.
- 2 teaspoons canola oil
- 3 cups grated carrots, (6 medium-large)
- 2 teaspoons minced fresh ginger
- 1/2 cup orange juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.
Per serving: 69 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 20 mg sodium; 330 mg potassium.
Nutrition Bonus: Vitamin A (200% daily value), Vitamin C (35% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1/2 fat (mono)
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- Total Time
- 15 minutes or less
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation