nutritional information

Per 3/4-cup serving:

  • Calories: 126
  • Protein: 1 g
  • Total Fat: 1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 33 g
  • Cholesterol: 0 mg
  • Sodium: 62 mg
  • Fiber: 3 g
  • Sugar: 27 g
Gluten-Free

Honey-braised Carrots

Serves 6

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme. If you like more tang, increase the amount of vinegar to 2 tablespoons.
  • 6 large carrots, halved and cut into ¼-inch-thick slices (4 cups)
  • 2 medium shallots, sliced into thin rings (¼ cup)
  • ½ cup honey
  • 1 Tbs. cider vinegar
  • ¼ cup chopped fresh parsley

1. Place carrots and shallots in nonstick skillet, and heat over medium heat. Cook 2 to 4 minutes, or until beginning to brown.

2. Stir in honey, and season with salt and pepper, if desired. Partially cover, and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender. Uncover, stir in vinegar, and increase heat to medium-high.

3. Cook 2 minutes more. Stir in parsley, and serve.

March 2010 p.32

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