Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
245
Calories
2g
Protein
17g
Fat
24g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Fresh carrots, cut in 1/2" slices
- 1 1/2 tsp Crystakube froctose
- 1 tsp Dijon-style mustard
- 1 tsp Curry powder
- 2 tsp Walnut oil
- 2 tbsp Raisins
- 2 tbsp Chopped fresh parsley
- =
Directions
1
In a large saucepan, bring 1" of water to a boil. Place carrots in a
2
vetgetable steamer over boiling water and cover tightly. Steam 20
3
minutes and remove from heat. Meanwhile, in a small bowl, mix
4
together fructose, lime, or lemon juice, mustard and curry powder.
5
Heat walnut oil in a large skillet, then add carrots and raisins.
6
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
7
blend, 2 minutes more. Sprinkle with parsley.
Recipe sourced from
fandom