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4 whole Carrots (about 1 pound)
1. Scrub carrot skins, trim off ends. Using the #5 or #4 cone on the Kitchen Cutter, slice the carrots.
2. Place sliced carrots in 2 qt pan. Fill pan about 1/2 full with cold water and then drain the water off.
3. Cover and place on medium heat with vapor valve open. When vapor escapes from the valve, about 3-4 minutes, close the valve and turn to low. Cook on low for 8 minutes.
4. Imediately add your choice of seasonings from list below, or of your own chooing. Add a pinch of salt and pepper if you desire. Cover with valve closed, and allow the flavor to develop for about 1 minute. Serve.
Servings: 4
Yield: 1/2 cup serving
Nutrition Facts (per serving): 52.5 calories; 4% calories from fat; 0.3g total fat; 0.0mg cholesterol; 88.3mg sodium; 409.6mg potassium; 12.3g carbohydrates; 3.6g fiber; 5.8g sugar; 8.7g net carbs; 1.2g protein.
Cooking Tips
If using fresh herb and spices, increase amount by 4 times.
Nutty Maple Carrots: Season with 2 Tbsp. maple syrup (or sugar free maple syrup), 1/4 tsp chili powder, 1/2 tsp vanilla extract. Stir in 1/2 cup chopped walnuts or pecans.
Mid-East Carrots: Sprinkle with 2 Tbsp orange juice (or 1/2 squeezed orange) and 1 Tbsp brown sugar. Season with 1/4 tsp. cumin and a scant 1/8 tsp each cayenne (or red pepper) and cinnamon.
Asian Carrots: Sprinkle with 2 tsp. soy sauce, and 2 tsp toasted sesame seeds, 1/4 tsp red pepper flakes (or a light pinch of red pepper), 1 Tbsp shredded onion (#1 cone) or 1 finely diced green onion).
Lemon-Dill Carrots: Sprinkle with 2 Tbsp. lemon juice (or 1/2 lemon squeezed). Season with 1/2 tsp. dried dill weed and 1 tsp. butter (or a sprinkle of Molly McButter).
Carrots Russe: Sprinkle with 2 Tbsp. lemon juice (or 1/2 lemon squeezed). Season with 1/2 tsp. dried dill weed. Stir in 1/4 cup fat-free sour cream and top with chopped chives or diced green onion.
Lemon Honey Carrots: Toss with 2 Tbsp. honey and 1 tsp each grated orange and lemon peel plus 1 tsp. lemon juice.
Buttery Mint Carrots: Toss with 1 Tbsp butter (or a sprinkle of Molly McButter) and 1 tsp dried mint leaf.
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