I grew up eating carrots in this manner. Instead of borage, you can use any kind of herb, such as parsley or basil.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon butter
- ½ pound carrots, sliced
- ⅓ cup water, or more as needed
- salt
- 2 teaspoons borage leaves, finely chopped
Instructions
- Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
- Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot–add more to avoid burning the carrots. Garnish with borage and serve.
- You can use parsley instead of borage.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 83 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |