carrots, peeled and cut diagonally 1/4-inch thick
orange zest, freshly grated and finely minced
cardamom pods, shelled and seeds pounded in a pestle and mortar
( or 1/2-1 tsp. ground cardamom)
- Steam carrots for 5 to 7 minutes or just until tender and still bright orange.
- Melt butter in saute pan over medium heat; add grated orange rind and cardamom and saute 1 minute.
- Toss carrots in butter mixture until heated through. Add salt to taste.
- Transfer to serving dish and enjoy!