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Carrots with Ginger and Garlic

Yield 4 Servings

Ingredients

  • 1 1/2 pounds carrots
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 garlic clove, chopped
  • 1 2-inch piece fresh ginger, chopped
  • 1 teaspoon sugar
  • 1 or 2 tsp. water
  • salt and pepper
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 130
  • fat 6 g
  • satfat 4 g
  • protein 2 g
  • carbohydrate 19 g
  • fiber 5 g
  • cholesterol 15 mg
  • sodium 410 mg

How to Make It

  1. Slice 1 1/2 lb. carrots diagonally, about 1/4-inch thick. Place in a large saucepan and pour in water to cover. Add 1/2 tsp. salt and bring to a boil over high heat. Reduce heat to medium and cook until almost tender, about 3 minutes. Drain and rinse carrots under cold running water.

  2. In a large skillet, melt 2 Tbsp. unsalted butter over medium-high heat. Add 1 chopped garlic clove and cook, stirring, until fragrant, about 1 minute. Add 1 chopped 2-inch piece fresh ginger and cook 2 minutes longer. Add carrots and 1 tsp. sugar. Stir until tender and shiny, about 5 minutes. If carrots begin to stick, add 1 or 2 tsp. water. Season with salt and pepper. Sprinkle with 1 Tbsp. chopped fresh parsley just before serving.