Carrot Saute with Ginger & Orange
Ingredients
• 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
Preparation
1. 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.
• 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
Preparation
1. 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.