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
- Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
- Cut away the tender top leaves of the celery and chop them. Set aside.
- 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.
- 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.
- Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.
About 15 minutes
Dining and Cooking