Carrots With Nutmeg & Cardamom
An easy way to perk up steamed carrots. You can adjust the amounts of nutmeg and cardamom to suit your tastes. My Grandmother made these when I was a kid in the 1950's, except she had to peel and cut the carrots. I cheat and use packaged "baby" carrots.
1 lb packaged "baby" carrots
2 Tbsp unsalted butter
1/4 tsp ground nutmeg
1/4 tsp cardamom
salt, to taste
Steam or boil carrots until desired doneness. Drain and return to pan.
Add butter, stirring until melted.
Sprinkle with nutmeg and cardamom. Add salt, if needed. Stir well and serve.