• 3 clementines or satsumas, peeled and chopped (remove any seeds)
  • 1 tablespoon unsalted butter
  • 1 pound (7 to 8 medium) carrots, peeled and chopped
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon toasted cumin seeds
  1. In a medium saucepan, heat clementines and butter over medium heat. Cook, stirring frequently, until clementines are soft, about 5 minutes.
  2. Add carrots and salt; cover the pan, lower heat and cook, stirring occasionally, until carrots are just tender, about 20 minutes.
  3. Sprinkle with cumin seeds and serve warm or at room temperature.
Nutritional Information: 
Per Serving: 110 calories (30 from fat), 3g total fat, 2g saturated fat, 10mg cholesterol, 380mg sodium, 19g carbohydrates, (5 g dietary fiber, 12g sugar), 2g protein.

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