Ingredients
- 24 baby carrots, about 1 pound
- Salt to taste
- 1 tablespoon butter
- ¼ teaspoon ground cumin
- Freshly ground pepper to taste
- 2 tablespoons coarsely chopped chervil or parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
66 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 0 grams protein; 7 milligrams cholesterol; 90 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 – 6 servings
Preparation
- Peel carrots and trim ends if desired.
- Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.
About 15 minutes
Dining and Cooking