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." -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 easily be multiplied and makes good leftovers. Serve leftovers chilled or reheat very gently.
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
|Calories 130||Calories from Fat 41|
|% Daily Value|
|Total Fat 4.5g||6%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||8%|
|Dietary Fiber 6g||23%|
|Vitamin A 212%||Vitamin C 15%|
|Calcium 6%||Iron 4%|
|Vitamin K 30mcg||Potassium 700mg|