Baby Carrots With Nutmeg and Coriander

By Pierre Franey

Published June 13, 1989

Total Time
15 minutes
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Ingredients

Yield:4 servings

  • 24 baby carrots, about 1 pound

  • Salt and freshly ground pepper

  • 1 tablespoon butter

  • ¼ teaspoon freshly grated nutmeg

  • 4 tablespoons chopped fresh coriander

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 8 milligrams cholesterol; 67 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 275 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 carrots and cut off the ends if desired.

  2. Step 2

    Put 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 carrots. Add pepper, butter, nutmeg and coriander. Toss to coat, and serve.

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