Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Ginger Carrots And Broccoli
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- #43649
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 large carrots, cut into 1/4 inch pieces
1 1/2 medium sized broccoli heads, cut into bite sized florets
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
2 tablespoons virgin olive oil
directions
Wash and peel carrots; wash broccoli heads.
Blanch carrots and broccoli in boiling water for 5 minutes; drain and rinse with cold water.
Heat olive oil in pan over medium high heat.
Add ginger and garlic and saute for about 1 minute.
Add cooked carrots and saute about 5 minutes; add broccoli and saute 2 to 3 minutes more.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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