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Carrot Saute with Ginger & Orange

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (11 votes)

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.



READER'S COMMENT:
"Super yummy! I sprinkled some sesame seeds on top. Delicious! "
Carrot Saute with Ginger & Orange Recipe

Makes: 4 servings, 1/2 cup each

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Total Time:

Ingredients

  • 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

Preparation

  1. 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.

Nutrition

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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