Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
I made these carrots to be a sweet, vegetable side to go with the Caribbean Pork we made tonight. I wanted something that would be sweet like plantains, and these did the job perfectly. I adapted this from a Cook's Illustrated recipe, and I think the technique is a good one. They'd be nice as a a side with any grilled meat.
Ingredientes
- 1 pound carrots peeled and sliced about 1/4 inch think on at an angle
- 1/2 cup chicken broth
- 3 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp butter, cut into fourths
- 2 tsp lemon juice
- Freshly ground pepper
Direcciones
- Bring carrots, broth, 1 Tbsp sugar, and salt to a boil in a covered non-stick skillet over medium high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked, about 5 minutes. Uncover, increase heat to high, and simmer rapidly until liquid is reduced to about 2 Tbsp, about 1 minute.
- Add butter and remaining sugar to skillet. Toss carrots to coat and cook, stirring, until carrots are tender and glaze is light gold, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer to a serving dish, scraping any remaining glaze from the pan. Season with fresh pepper and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 28 | 26% |
| Total Fat 3.15g | 4% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 428mg | 18% |
| Potassium 351mg | 10% |
| Total Carbs 19.46g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 14.29g | 10% |
| Protein 1.27g | 2% |
Menus and Pairings
Evaluaciones
07 de Abril de 2013
This is a simple but tasty side dish. It goes especially well with spicy food that benefit from a sweet side dish to cut the heat.Yo he cocinado/probado esta receta
Comentarios
12 de Abril de 2013It so hard to make my kid eat carrots sometimes. Hope this would help me! :D
08 de Abril de 2013I love glazed carrots, my family will only eat carrots if they are roasted, creamed or glazed. I usually use maple syrup, only because I have gallons of it in the freezer & try to use it up. Otherwise my recipe is basically the same.
