Baby Carrots With Herbs

By Pierre Franey

Total Time
10 minutes
Rating
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Ingredients

Yield:4 servings
  • 1pound baby carrots, trimmed and scraped
  • Salt and freshly ground white pepper to taste
  • 2tablespoons butter
  • Pinch freshly grated nutmeg
  • 2tablespoons chopped chervil, tarragon or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

91 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 285 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

    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. Step 2

    In the same saucepan add the butter, nutmeg and chervil. Blend well and serve.

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