Cumin-Mustard Carrots

By Marian Burros

Published November 16, 1993

Total Time
20 minutes
Rating
3(8)
Comments
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Ingredients

Yield:8 servings

  • 2 pounds peeled baby carrots

  • 1 ½ teaspoons ground cumin

  • 3 tablespoons coarse-grain mustard

  • 3 tablespoons lemon juice

  • 3 tablespoons unsalted butter

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

10 grams carbs; 11 milligrams cholesterol; 84 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 4 grams fiber; 154 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

  1. Step 1

    In a food processor, thinly slice carrots. Steam over boiling water until they are tender but still firm.

  2. Step 2

    Mix the cumin, mustard and lemon juice in a serving dish. Add butter, cutting it into small pieces.

  3. Step 3

    When carrots are cooked, drain and stir into serving bowl.

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