This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Carrot hastily cooked may still have soil uncleaned off the vegetable."
Carrots and mint are made for each other and this is a quick and easy recipe that goes great with almost any cuisine. Fresh mint works well also and you would want to use about a half teaspoon or so.
There are dozens of varieties of mint but the two you are most likely to find in the market are spearmint and peppermint. As the name implies the peppermint is spicier with a more pungent flavor. Its leaves are brighter green with a purple tinge to the spines and stems.
Because spearmint doesn't contain menthol it is the milder of the two. It has larger grayish-green leaves.
Servings = 2 | Serving size =about 1 cup carrots
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Serve leftovers chilled or reheat very gently.
|16 ounces||carrots (peeled and sliced into 1/4 inch rounds)|
|1 tsp||olive oil|
|1 tsp||unsalted butter|
|1/8 tsp||dried mint|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.
Cook them for about 5 - 7 minutes, then remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.
Serving size = about 1 cup carrots
Servings = 2
Amount Per Serving
|Calories 128||Calories from Fat 41|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 6g||25%|
|Vitamin A 750%||Vitamin C 22%|
|Calcium 8%||Iron 4%|
|Vitamin K 31 mcg||Potassium 719 mg|
|Magnesium 27 mg|