Buttered Carrots with Cardamom
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This recipe makes 8 servings
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 |
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
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.)
Source : Canadian Living Magazine: October 2007
- Keywords : Appetizers; Sides; Vegetarian; Carrots; Make-Ahead;
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