Peanut Ginger Carrots Recipes
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PEANUT GINGER PASTA
To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. -Allil Binder, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.
Nutrition Facts : Calories 365 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 10g fiber), Protein 14g protein.
PEANUT GINGER CARROTS
I had an urge for some carrots and ginger as comfort food and this is what I came up with. Now I can't stop eating it.
Provided by BeckyMonster
Categories Vegetable
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Thickly julienne the carrots. I slice each carrot into 3 large chunks and cut the chunks lengthwise into 4-6 slices.
- Add ginger, water, onion and lemon juice to a pot and begin to simmer.
- Add carrots and then pepper and salt. Stir and coat the carrots in pepper.
- Add peanuts.
- Cook over medium heat until carrots are lightly cooked all over. You want them and the peanuts to keep their crunch but get coated in lemon, pepper, salt and ginger.
- Serve hot or cold.
Nutrition Facts : Calories 329.2, Fat 18.6, SaturatedFat 2.6, Sodium 719.5, Carbohydrate 35.6, Fiber 10, Sugar 13.6, Protein 12.2
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