Gingered Carrots
Recipe: #11858
January 14, 2014
Categories: Side Dishes, Carrot, Sunday Dinner, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Vegetarian Dinner, more
"These are a tasty side I put together to go with Bergy's #recipe4095"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (164 g)
- Calories 108.4
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 101.2 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 3.8 g
- Sugars - 18.1 g
- Protein - 1.4 g
- Calcium - 51.4 mg
- Iron - 0.5 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the carrots in a pot and cover with water; bring to a boil over medium-high heat and continue to boil until just cooked. (You should be able to pierce the carrot slices with a fork)
Step 2
Drain and set aside.
Step 3
Whisk together the remaining ingredients in a small pot and bring to a boil over medium-high heat; reduce heat and simmer until wine sauce is thickened and glossy.
Step 4
Pour over carrots, gently toss and serve.
Tips
No special items needed.
1 Reviews
You'll Also Love
