Boiled Carrots with Butter and Chilies

[Guest guest]

Boiled Carrots with Butter and Chilies

 

1 pound peeled baby carrots

1 teaspoon salt, plus more to taste

2 tablespoons butter

1 jalapeno chile, seeded and finely chopped

2 teaspoons fresh lime juice

1 teaspoon grated lime zest

1/2 teaspoon ground cumin

 

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, jalapeno, lime

juice and zest, and cumin and season with salt. Gently toss to combine. Serve

immediately. Serves 4.

 

 

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