Low Sodium Carrot & Ginger Sauté with Lemon

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Carrot & Ginger Sauté with Lemon

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Ingredients

4 servings

1 ½ lbs carrots, peeled and sliced into ¼-inch coins
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp garlic-infused olive oil
1 tbsp fresh ginger, peeled and finely grated
¼ tsp ground turmeric
¼ tsp sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the garlic-infused olive oil in a large skillet over medium heat until shimmering.
2
Add the carrot coins in a single layer and cook, stirring occasionally, for 7–9 minutes, until the edges are lightly golden and the carrots are just beginning to soften.

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