Ingrédients pour Cardamom Carrots
- 1 pound carrots
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon finely grated orange peel
- Water, as needed
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Comment préparer Cardamom Carrots
- Peel and slice 1 pound of carrots. Place carrots and 1/2 teaspoon salt in a large saucepan. Add enough water to just cover the carrots.
- Bring the water to a boil over high heat, then reduce heat to low.
- Cover the saucepan and simmer for 7-9 minutes, or until the carrots are crisp-tender.
- Drain the carrots well and set aside.
- In a large skillet, melt 4 tablespoons of unsalted butter over medium heat.
- Whisk in 2 tablespoons of packed light brown sugar, 1 teaspoon of ground cardamom, and 1 teaspoon of finely grated orange peel.
- Cook and stir the sauce for 1-2 minutes, or until it has thickened slightly.
- Add the drained carrots to the skillet and toss gently to coat them evenly in the sauce.
- Serve the Cardamom Carrots immediately while they are hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
64g
Fat
24g
Carbs
7g
