Carrots Not Occidental

By Robert Farrar Capon

Total Time
15 minutes
Rating
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Featured in: OFFBEAT HERBS TO LIVEN DULL VEGETABLES

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Ingredients

Yield:4 servings
  • 1pound carrots, peeled and cut crosswise
  • 4tablespoons butter
  • 1tablespoon minced ginger
  • 1tablespoon chopped fresh basil (or more, as desired)
  • 1tablespoon chopped fresh coriander
  • Pinch of red pepper flakes, plus 1 teaspoon sugar (or 1 teaspoon hot pepper jelly)
  • Salt as desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

154 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 305 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook carrots in boiling water until just tender. Drain and reserve.

  2. Step 2

    Melt butter in skillet and cook ginger over low heat 1 minute. Add carrots and heat through, tossing to coat with ginger-butter mixture. Add remaining ingredients and toss to coat.

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