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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT 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

The refrigerator light goes on...

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.


 

Minted Carrots

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 salt
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 306mg 13%
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