Ingredients

  • 1 pound carrots, trimmed and scraped
  • 2 ribs celery
  • ½ cup water
  • Salt to taste if desired
  • 2 tablespoons butter
  • ¼ teaspoon ground cumin
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      101 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 15 milligrams cholesterol; 96 milligrams sodium

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

4 servings

Preparation

  1. Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
  2. Cut away the tender top leaves of the celery and chop them. Set aside.
  3. Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
  4. Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
  5. Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.

About 15 minutes

Dining and Cooking