Baby Carrots With Herbs

Ingredients

• 1 pound baby carrots, trimmed and scraped
• Salt and freshly ground white pepper to taste
• 2 tablespoons butter
• Pinch freshly grated nutmeg
• 2 tablespoons chopped chervil, tarragon or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    91 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 0 grams protein; 15 milligrams cholesterol; 90 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. Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain.
2. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve.

10 minutes