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Baby Carrots and Edamame with Ginger-Lime Butter DASH Recipe

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This recipe for Baby Carrots and Edamame with Ginger-Lime Butter DASH, by , is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Jagger

Category:
Category:

Ingredients:  
Ingredients:  
8 oz baby-cut carrots
1 cup thawed frozen edamame
2 tsp unsalted butter
2 tsp peeled and minced fresh ginger
Freshly grated zest of 1/2 lime
1 TBSP fresh lime juice
Pinch of kosher salt
Pinch of freshly ground black pepper

Directions:
Directions:
Bring a medium saucepan of water to a boil over high heat. Add the carrots and cook until almost tender, about 6 minutes. Add the edamame and cook until heated through, about 2 minutes more. Drain in colander.

Cook the butter and ginger together in the saucepan over medium heat, stirring often, until the ginger softens, about 2 minutes. Add the vegetables, lime zest and juice, salt and pepper and mix all. Transfer to a serving bowl and serve hot.

Number Of Servings:
Number Of Servings:
4

 

 

 

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