This ginger-accented side dish goes together quickly because the tiny whole carrots don't need to be peeled before cooking.




  • To trim carrots, leave 1 to 2 inches of stem; it is not necessary to peel them. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 5 minutes. Add sliced leeks; cook about 5 minutes more or until carrots are crisp-tender. Drain and set aside.

  • For glaze, in the same saucepan combine juice, cornstarch, fresh or ground ginger, salt, and nutmeg. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables; heat through. Garnish each serving with a dollop of plain yogurt, if desired. Makes 4 servings.

Nutrition Facts

116 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 145 mg sodium. 28 g carbohydrates; 2 g protein;