Buttered Carrots with Cardamom
By The Canadian Living Test Kitchen
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This recipe makes 8 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
101101 cal |
|
pro |
1 g1g pro |
|
total fat |
8 g8g total fat |
|
sat. fat |
5 g5g sat. fat |
|
carb |
8 g8g carb |
|
fibre |
3 g3g fibre |
|
chol |
20 mg20mg chol |
|
sodium |
197 mg197mg sodium |
|
% RDI: |
- |
|
calcium |
33 calcium |
|
iron |
33 iron |
|
vit A |
163163 vit A |
|
vit C |
55 vit C |
|
folate |
66 folate |
Cardamom's pungent aroma and warm, spicy-sweet flavour complement carrots. To get the best value out of this Indian spice, buy it whole in pods, crush and remove seeds.
Ingredients
- 12 carrots , peeled (2 lb/1 kg)12 12carrotcarrots, peeled (2 lb/1 kg)
- 1/3 cup unsalted butter 1/3 1/3cup cupunsalted butter
- 3/4 tsp ground cardamom 3/4 3/4tsp tspground cardamom
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp white pepper 1/2 1/2tsp tspwhite pepper
Preparation
In food processor, with mandolin or by hand, julienne carrots.
In large skillet, melt butter over medium heat; fry carrots, cardamom, salt and pepper, tossing often, until tender, about 8 minutes.
(Make-ahead: Cover and refrigerate for up to 4 hours; rewarm in microwave oven.)
Source : Canadian Living Magazine: October 2007