Buttered Carrots with Cardamom

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 12 carrots peeled (2 lb/1 kg)
  • 1/3 cup unsalted butter
  • 3/4 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Method

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.)

Nutritional facts Per serving: about

  • Sodium 197 mg
  • Protein 1 g
  • Calories 101.0
  • Total fat 8 g
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 163.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Buttered Carrots with Cardamom

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