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Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Spunky cooked vegetables with an intense lemon-garlic flavor.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.

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  • Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts

51 calories; protein 2.7g; carbohydrates 10.9g; fat 0.6g; sodium 62.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2012
The carrots were good but the mushrooms didn't seem to absorb any flavor next time I will leave them out. Read More
(18)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/13/2012
The carrots were good but the mushrooms didn't seem to absorb any flavor next time I will leave them out. Read More
(18)
Rating: 4 stars
04/09/2012
I really do like this refreshing carrot salad. Simple to make different from carrot coins. I will make again and will take to potlucks. Read More
(8)
Rating: 5 stars
04/12/2012
Easy to make! Great hot or cold! Read More
(8)
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