Spiced Butter Carrots
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 229 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 151 |
| vit C | 5 |
| folate | 5 |
Ginger and honey make perfect partners for carrots. Cumin seeds add novel texture and colour.
Ingredients
Preparation
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
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
Source : Canadian Living Magazine: December 2007
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