Total Time
25mins
Prep 10 mins
Cook 15 mins

(OPTIONAL: Add a dash (JUST a dash) of dark brown sugar if you like sweet veggies.)

Ingredients Nutrition

  • 4 small carrots, cut into thin slices (or use a little bag of baby carrots)
  • 2 tablespoons chicken stock or 2 tablespoons vegetable stock
  • 1 cup peas
  • 12 teaspoon fresh grated gingerroot (remember to peel it!)
  • 1 garlic clove, minced (or use it out of a jar)
  • 14 cup water

Directions

  1. In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water.
  2. Partially cover the pan and when the water boils, turn down the heat and steam for
  3. 5-7 minutes or until the carrots are tender.

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