Ginger and honey make perfect partners for carrots. Cumin seeds add novel texture and colour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
Peel carrots; cut diagonally into 1/2-inch (1 cm) thick slices to make about 4 cups (1 L).In large skillet, melt butter over medium heat; fry carrots, ginger and cumin seeds, stirring, until coated and fragrant, about 2 minutes.
Stir in stock, 1 cup (250 mL) water, honey, lemon juice, salt and cayenne; bring to boil. Reduce heat and simmer, shaking pan occasionally, until tender and glazed, about 22 minutes
Nutritional facts Per each of 8 servings: about
- Sodium 229 mg
- Protein 1 g
- Calories 80.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 151.0
- Vitamin C 5.0
