Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
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
- 3 tbsp Butter
- 1/2 tbsp Salt
- 1/4 tbsp Red pepper flakes
- 1/3 cup Chopped scallions
- 1 each Onion cut into thin rings
- 2 1/4 cup Carrots, Julienned
- 1 each Tomato, peeled, seeded-chopped
- 1 tbsp Cider vinegar
- 2 tbsp Cilantro freshly chopped
Directions
Melt the butter in a large, heavy skillet over high heat.
Fry the onion rings for 8 minutes, add the tomato, pepper, vinegar, & cilantro.
Barely cover the carrots with water and bring to a boil.
Reduce heat to simmer and do so for 10 minutes.
Drain and add to the onion mixture.
Sprinkle with the scallions and serve at once.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Vegetarian