RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4340
| View Recipe |
|
|
| Recipe Name: |
Glazed Carrots - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.
|
|
Ingredients:
|
Directions:
Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
116 |
Total Carbs: |
22.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.0 |
Protein: |
0.64 |
| Fiber: |
4.27 |
Sodium: |
376.38 |
|
|
|
