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 |