Carrots With Mint

By Pierre Franey

Total Time
10 minutes
Rating
4(7)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 6 to 8large carrots, about 1½ pounds
  • 2tablespoons butter
  • ½cup chicken broth
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1teaspoon finely chopped fresh mint
  • ¼teaspoon ground cumin
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 485 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

    Trim off the ends of each carrot and scrape the sides.

  2. Step 2

    Cut the carrots crosswise into rounds, each about ⅛ inch thick.

  3. Step 3

    There should be about 4 cups.

  4. Step 4

    Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.

  5. Step 5

    Add the mint and cumin and stir to blend. Serve.

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brkln crow

simple, seasonal, and delicious!

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