Carrots With Orange and Cardamom
Published March 1, 1983
Tony Cenicola/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound carrots
1 medium eating orange
1 ½ tablespoons butter
¼ to ½ teaspoon ground cardamom
Freshly ground black pepper to taste
Nutritional analysis per serving (3 to 4 servings)
15 grams carbs; 11 milligrams cholesterol; 102 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 4 grams fiber; 79 milligrams sodium; 1 gram protein; 8 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
Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
- Step 2
Squeeze orange, reserving both juice and pulp.
- Step 3
Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.
Private Notes
Comments
Double the amount of cardamom
if you use cardamom seed pod and grind in spice grinder the flavor is vastly superior to pre-ground cardamom
So simple, quick and easy! So incredibly delicious, a treat for the taste buds! I used a Spiralizer to get both beautiful and thin carrot rounds. My husband and I are still raving about the wonderful way this recipe makes carrots interesting.
So simple, quick and easy! So incredibly delicious, a treat for the taste buds! I used a Spiralizer to get both beautiful and thin carrot rounds. My husband and I are still raving about the wonderful way this recipe makes carrots interesting.
Double the amount of cardamom
if you use cardamom seed pod and grind in spice grinder the flavor is vastly superior to pre-ground cardamom