Ingredients:
- 1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips
Directions:
- Melt butter in medium skillet over medium heat.
- Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
- Add carrots; stir to coat.
- Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
- Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
- Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.34 Kcal (232 kJ) | ||
| Calories from fat | 38.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 7% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 23.93mg | 1% | |
| Potassium | 115.54mg | 2% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 13.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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