Carrots With Mint

Ingredients

• 6 to 8 large carrots, about 1 1/2 pounds
• 2 tablespoons butter
• ½ cup chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon finely chopped fresh mint
• ¼ teaspoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    132 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 16 milligrams cholesterol; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off the ends of each carrot and scrape the sides.
2. Cut the carrots crosswise into rounds, each about 1/8 inch thick.
3. There should be about 4 cups.
4. Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
5. Add the mint and cumin and stir to blend. Serve.

10 minutes