Gingered Carrot And Spinach Supremediabetic, side dishes, vegetables, vegetarian 1/2 cup sliced scallions 2 garlic cloves; minced 1/2 teaspoon turmeric 2 tablespoon olive oil 3 cup coarsely grated carrots 1 celery rib; grated 1/2 cup vegetable stock 1 teaspoon grated fresh gingerroot 1/2 teaspoon coriander powder 1/2 cup grated fresh coconut 1 1/4 cup frozen spinach - thawed and drained Saute scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve. Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias |
