Here's a simple and tasty side dish for those evenings when you still want to eat something healthy & delicious but don't feel like making a whole lot of effort. :)
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
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, 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).
Ginger-Garlic Baby Carrots
Ingredients:
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
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, 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).