Baby Carrots with Cumin Butter

By Pierre Franey

Published December 24, 1991

Total Time
20 minutes
Rating
4(11)
Comments
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Ingredients

Yield:4 servings

  • 24 baby carrots, about 1 pound

  • Salt to taste

  • 1 tablespoon butter

  • ¼ teaspoon ground cumin

  • 2 tablespoons chopped fresh coriander or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 8 milligrams cholesterol; 66 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 273 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the carrots and trim off the ends.

  2. Step 2

    Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.

  3. Step 3

    Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.

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4 out of 5
11 user ratings
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