Sunday, January 25, 2009

Steamed Carrots with Garlic-Ginger Butter

2 garlic cloves, minced
1 pound baby carrots
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro (or parsley)
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

1. Steam carrots, covered, 10 minutes or until tender

2. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro (or parsley), and remaining ingredients. Serve.

--Adapted from Cooking Light magazine

No comments: