- 1-3/4 pounds carrots
- 1-1/3 cups chopped onions
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm.
- In the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper. Yield: 6 servings.
Originally published as Gingered Carrots 'N' Onions in Light & Tasty October/November 2003, p18
Reviews for Gingered Carrots 'N' Onions
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review