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
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
- Folate 6.0
- Calcium 3.0
- Vitamin A 163.0
- Vitamin C 5.0
