Ingredients

1 1/4 c baby carrots

2 tsp canola oil

1/4 tsp minced garlic

1/4 tsp grated fresh ginger

1/4 c chicken broth

1 tsp sesame seeds, toasted

Preparation

  1. In a saucepan, combine carrots, oil, garlic, ginger, and salt to taste. Cook over medium heat, stirring, until sizzling, about 3 minutes. Add broth. Cover and reduce heat so mixture simmers.

  2. Cook until carrots are very tender, about 10 minutes. Smash with potatoe masher. Serve sprinkled with sesame seeds.