Carrots And Celery With Cumin Flavor
Published July 28, 1987
- Total Time
- About 15 minutes
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Ingredients
1 pound carrots, trimmed and scraped
2 ribs celery
½ cup water
Salt to taste if desired
2 tablespoons butter
¼ teaspoon ground cumin
Nutritional analysis per serving (4 servings)
12 grams carbs; 15 milligrams cholesterol; 101 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 396 milligrams sodium; 1 gram protein; 6 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
Cut the carrots crosswise into very thin slices. There should be about 3 ½ cups.
- Step 2
Cut away the tender top leaves of the celery and chop them. Set aside.
- Step 3
Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about ½ cup.
- Step 4
Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
- Step 5
Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.
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