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Ingredientes
- 1 lrg bunc carrots, peeled and sliced 1/4 inch thick (approximately 6 c.)
- 1/4 c. unsalted butter
- 1 c. chicken stock, or possibly water
- 3 Tbsp. sugar
- 1 c. seedless red grapes, cut in half
- 1/2 c. minced walnuts salt and freshly grnd pepper
Direcciones
- In a wide saute/fry pan over high heat, combine the carrots, butter, stock or possibly water, and sugar. Bring to a boil, then reduce the heat to medium low. Simmer, uncovered, till the carrots are tender and the pan juices are reduced to a syrupy glaze, approximately 8 to 10 min.
- Stir in the grapes and walnuts and season to taste with salt and freshly grnd pepper Serve immediately.
- SERVES: 6 TO 8
- Notes: The carrots and the grapes can be prepared for cooking up to 8 hrs in advance.
- with Amy Coleman. (Coleman has a cooking show on public broadcasting and the book is based on her show.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 68 | 61% |
| Total Fat 7.75g | 10% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 64mg | 3% |
| Potassium 80mg | 2% |
| Total Carbs 10.84g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.04g | 7% |
| Protein 0.65g | 1% |
