Baby Carrots With Cumin

By Pierre Franey

Published December 26, 1989

Total Time
About 15 minutes
Rating
4(20)
Comments
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Ingredients

Yield:4 - 6 servings

  • 24 baby carrots, about 1 pound

  • Salt to taste

  • 1 tablespoon butter

  • ¼ teaspoon ground cumin

  • Freshly ground pepper to taste

  • 2 tablespoons coarsely chopped chervil or parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

7 grams carbs; 5 milligrams cholesterol; 45 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 185 milligrams sodium; 1 gram protein; 4 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 carrots and trim ends if desired.

  2. Step 2

    Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.

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4 out of 5
20 user ratings
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Comments

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Ryan

This is simple and very good. I added some Penney’s fox point, which frankly makes everything better. Delicious.

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