Boiled Carrots with Butter and Chilies

Ingredients:
  • 1 lbs peeled baby carrots
  • 1 tsp salt, plus more to taste
  • 2 Tbsp butter
  • 1 jalapeño chile, seeded and finely chopped
  • 2 tsp fresh lime juice
  • 1 tsp grated lime zest
  • 1/2 tsp ground cumin
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Preparation:

Bring a large pot of water to a boil. Add the carrots and salt and boil until tender but not mushy, about 10 minutes.

Drain the carrots and place in a serving bowl. Add the butter, jalapeño, lime juice and zest, and cumin and season with salt. Gently toss to combine. Serve immediately.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:






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