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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Steamed Carrots with Garlic-Ginger Butter

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.

Cooking Light JULY 2008

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 39%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 10.3g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 257mg
  • Calcium: 41mg
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Steamed Carrots with Garlic-Ginger Butter recipe

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