Carrots With Cumin Butter

By Pierre Franey

Published April 5, 1983

Total Time
30 minutes
Rating
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Ingredients

Yield:4 servings

  • 18 baby carrots, about ¾ pound

  • Salt to taste if desired

  • 1 tablespoon butter

  • ¼ teaspoon ground cumin

  • 2 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 8 milligrams cholesterol; 56 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 211 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

  1. Step 1

    Peel the carrots, and trim off the ends.

  2. Step 2

    Put the carrots in a saucepan, and add water to cover and salt. Bring to a boil, and cook until tender, about 12 minutes.

  3. Step 3

    Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.

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