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Ingredients
6 to 8 large carrots, about 1 ½ pounds
2 tablespoons butter
½ cup chicken broth
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh mint
¼ teaspoon ground cumin
Nutritional analysis per serving (4 servings)
18 grams carbs; 16 milligrams cholesterol; 134 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 5 grams fiber; 498 milligrams sodium; 3 grams protein; 9 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
- Step 1
Trim off the ends of each carrot and scrape the sides.
- Step 2
Cut the carrots crosswise into rounds, each about ⅛ inch thick.
- Step 3
There should be about 4 cups.
- Step 4
Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
- Step 5
Add the mint and cumin and stir to blend. Serve.
Private Notes
Comments
simple, seasonal, and delicious!