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.
From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings, 1/2 cup each
Active Time: 10 minutes
Total Time: 15 minutes
- 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.
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).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat (mono)