Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
78
Calories
1g
Protein
0g
Fat
19g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 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
- =
- 1/2cup (1 stick) soymarg
- 3 1/2 punds peeled baby carrots or regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
- 6 tbsp sugar
- 1/3 cup balsamic vinegar
- 1/4 cup chopped fresh chives
- =
Directions
1
Melt soymarg in a large pot over medium heat. Add carrots and saute 5 minutes. Cover and cook until carrots are tender-crisp,about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend.
Recipe sourced from
fandom