Cumin-Mustard Carrots

By Marian Burros

Total Time
20 minutes
Rating
3(8)
Comments
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Ingredients

Yield:8 servings
  • 2pounds peeled baby carrots
  • 1½teaspoons ground cumin
  • 3tablespoons coarse-grain mustard
  • 3tablespoons lemon juice
  • 3tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

84 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 1 gram protein; 154 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, thinly slice carrots. Steam over boiling water until they are tender but still firm.

  2. Step 2

    Mix the cumin, mustard and lemon juice in a serving dish. Add butter, cutting it into small pieces.

  3. Step 3

    When carrots are cooked, drain and stir into serving bowl.

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3 out of 5
8 user ratings
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