Ginger-Garlic Baby Carrots
1 pound baby carrots or carrots, peeled & cut into 2-inch pieces
1/2 tablespoon extra-virgin olive oil
2 tablespoon minced onion
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root* or 1/8 teaspoon dried ginger
1/8 teaspoon salt
Grated ginger root
Boil or steam carrots until tender crisp (15-20 minutes). While carrots are cooking, heat olive oil over medium heat in a small skillet. Add onions, and cook until onions are translucent. Stir in garlic and ginger root. Cook for 30 seconds, stirring constantly so garlic doesn’t burn Add carrots and salt, and stir well to coat. Transfer to a serving dish, and grate a little fresh ginger root on top.
*Ginger is the gnarled, bumpy root of the ginger plant. Its flavor is peppery and slightly sweet. Ginger root has a very thin, light brown skin that must be removed before using. Simply cut off the amount of ginger you need, and use a knife or vegetable peeler to remove the skin. Fresh ginger root can be stored in the refrigerator for up to three weeks if left unpeeled. Or, you can store it up to six months in the freezer.
Yield: 6 servings (serving size: about 1/2 cup)
You can easily adjust the intensity of the ginger taste in this recipe. I went on the conservative side so that the carrots contained more of a hint of ginger rather than an overpowering flavor.
No ginger on hand? Make Garlic Baby Carrots instead!