Baby Carrots With Cream And Mint
- Total Time
- 30 minutes
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Ingredients
- 16baby carrots, about ¾ pound
- Salt to taste if desired
- ¼cup heavy cream
- 2teaspoons finely chopped fresh mint
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
82 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 235 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
- Step 1
Scrape the carrots. Cut off and discard the stem ends.
- Step 2
Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
- Step 3
Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.
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