Tuesday, May 17, 2011
0 Recipe #265: Ginger-Garlic Baby Carrots
Ginger-Garlic Baby Carrots
1 Tbsp. fresh garlic, peeled and finely minced (about 2 large cloves)
1/2 Tbsp. fresh ginger, peeled and finely minced (about 1/2" piece)
1/4 tsp. salt
1 Tbsp. extra virgin olive oil
1 large fresh bay leaf
2 c. baby carrots, sliced crosswise into 1/4" rounds
1 c. low-sodium organic vegetable broth
1/4 c. scallions, sliced crosswise into 1/4” rounds
1-2 Tbsp. fresh Italian flat-leaf parsley, roughly chopped
Directions: Mash garlic, ginger, and salt together into a smooth paste using a mortar & pestle. Then, in a large (12-13") sauté pan, heat olive oil on medium-high heat until glistening. Then, reduce heat to low, add garlic-ginger paste and bay leaf and sauté for 5 minutes, or until garlic no longer smells raw. Deglaze with vegetable broth, add carrots, cover with lid, and simmer for 20 minutes, or until water has almost completely evaporated. Remove from heat and allow to cool. Add scallions and mix thoroughly. Garnish with parsley and serve.
Yield: 3-4 servings (as a side dish).