And oh yes: full of flavor.
NEXT TIME ... I might add a splash of vinegar or lemon juice to the butter/garlic/ginger/broth combination.
NUTRITION NOTES ... Carb watchers probably aren't reading, since they're ingrained to avoid carrots as a high source of carbohydrates. Too bad, because when you run the nutrition analysis (see below), the net carbs are only 8, putting a serving smack in low-carb land.
FROM THE ARCHIVES ... Visit the Recipe Box for other ideas for simple side-dish vegetables.
Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 25 minutes
1 teaspoon butter (or none at all)
1 tablespoon minced garlic (from a jar)
1 tablespoon minced ginger (from a jar)
3/4 teaspoon curry powder
Splash of vinegar or lemon juice (try adding this next time, maybe a tablespoon)
1/4 cup non-fat chicken broth
1 pound carrots, peeled, slice in half-inch diagonals
Salt and pepper to taste
2 tablespoons chopped cilantro
Melt the butter on MEDIUM HIGH in a skillet large enough to hold the carrots in a single layer. Add the garlic, ginger and curry and cook for about 30 seconds. Add the broth and bring to a boil. Add the carrots and turn over to coat with the mixture. Reduce the heat to MEDIUM (verging on MEDIUM LOW since so little fat), cover and let simmer until cooked, 10 - 15 minutes (13 was perfect tonight) and the liquid cooked away. Season to taste. Stir in the cilantro. Serve and enjoy!
Per Serving: 62 Cal (18% from Fat, 9% from Protein, 74% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 12 g Carb; 4 g Fiber; NetCarb 8; 45 mg Calcium; 1 mg Iron; 116 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.