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 Information
Nutritional analysis per serving (4 servings)
32 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 7 milligrams cholesterol; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings or more
Preparation
- 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.
- Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.
15 minutes
Dining and Cooking