Spiced Butter Carrots
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Ginger and honey make perfect partners for carrots. Cumin seeds add novel texture and colour.
Servings: 6 to 8
Ingredients:
| 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% |
Suggested Recipes
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2 lb (1 kg) carrots
3 tbsp (50 mL) butter
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) cumin seeds
1 cup (250 mL) sodium-reduced chicken stock or vegetable stock
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch cayenne pepper
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
Tags:
Source
Canadian Living Magazine: December 2007
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