Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Carrot hastily cooked may still have soil uncleaned off the vegetable."
-Chinese Proverb
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.
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.
1 quart | water |
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.
Nutrition Facts
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 | |
Cholesterol 5mg | 2% |
Sodium 155mg | 6% |
Total Carbohydrates 21g | 7% |
Dietary Fiber 6g | 25% |
Sugars 11g | |
Protein 2g |
Vitamin A 750% | Vitamin C 22% |
Calcium 8% | Iron 4% |
Vitamin K 31 mcg | Potassium 719 mg |
Magnesium 27 mg |