Buttered Carrots with Cardamom
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 20 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 3% |
| vit A | 163% |
| vit C | 5% |
| folate | 6% |
Suggested Recipes
-
12 carrots, peeled (2 lb/1 kg)
1/3cup (75 mL) unsalted butter
3/4 tsp (4 mL) ground cardamom
1/2 tsp (2 mL) each salt and white 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.)
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.)
Tags:
Side Dish; Vegetables; Cheese/Other Dairy; Fry; Make-Ahead; Thanksgiving;
Source
Canadian Living Magazine: October 2007
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