CARROTS AND CELERY WITH CUMIN FLAVOR
Steps:
- Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
- Cut away the tender top leaves of the celery and chop them. Set aside.
- Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
- Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
- Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 6 grams, TransFat 0 grams
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