Baby Carrots With Cream And Mint
Published May 26, 1987
- Total Time
- 30 minutes
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Ingredients
16 baby carrots, about ¾ pound
Salt to taste if desired
¼ cup heavy cream
2 teaspoons finely chopped fresh mint
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 17 milligrams cholesterol; 82 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 235 milligrams sodium; 1 gram protein; 4 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
Scrape the carrots. Cut off and discard the stem ends.
- Step 2
Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
- Step 3
Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.
Private Notes