Steamed Carrots with Garlic-Ginger Butter

Photo: Randy Mayor; Styling: Cindy Barr
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 39 %
Fat 3 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 10.3 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 257 mg
Calcium 41 mg

Ingredients

2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation

1. Prepare garlic; let stand 10 minutes.

2. Steam carrots, covered, 10 minutes or until tender.

3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

Note:

Jackie Mills, MS, RD,

July 2008