Spiced Butter Carrots

Author: Canadian Living

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

  • 2 lbs carrots
  • 3 tablespoons butter
  • 2 teaspoons grated gingerroot
  • 1 teaspoon cumin seeds
  • 1 cup sodium-reduced chicken stock
  • 1 cup vegetable stock
  • 1 tablespoon liquid honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 151.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spiced Butter Carrots

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