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Ingredients
16 baby carrots
Salt to taste
1 tablespoon butter
1 tablespoon fresh lemon juice
¼ teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley or coriander
Nutritional analysis per serving (4 servings)
4 grams carbs; 8 milligrams cholesterol; 42 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 115 milligrams sodium; 2 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
Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
- Step 2
Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.
Private Notes
Comments
Excellent recipe, very quick, easy and tasty. If you're using the pre-bagged baby carrots, ignore the reference to 16 of them and just throw in the amount you would estimate for about 4 servings.
Excellent recipe, very quick, easy and tasty. If you're using the pre-bagged baby carrots, ignore the reference to 16 of them and just throw in the amount you would estimate for about 4 servings.