Carrots are one of the few things I can almost always find in my fridge. They may be my most favorite vegetable. This versatile root makes a crunchy snack, a yummy soup, even a great cake! My favorite way to cook carrots lately is with ginger, and the whole family loves it. I have occasionally added some caramelized onion, but the kids prefer it without (and it’s one less vegetable to chop).
2 T coconut oil
1 lb carrots, thinly sliced (454 g)
1 t lemon juice
¼ c fresh ginger, peeled and finely chopped (28 g)
½ t salt
¼ t pepper
1 clove garlic, finely minced (3 g)
- Melt coconut oil in a shallow pan over medium heat
- Add carrots, lemon juice, ginger, salt, and pepper
- Sauté, stirring occasionally, until softened and beginning to brown
- Add garlic and cook 1-2 min more, until fragrant
Yield: 6 servings
What’s your favorite way to eat your vegetables?