Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
281
Calories
2g
Protein
13g
Fat
38g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 1/2 lbs. young carrots
- 4 tbsp. butter
- 1/3 c. dry white wine
- 1/2 tsp. ground nutmeg
- 1/2 c. white raisins
- 3 tbsp. light brown sugar
- Pinch of salt
- About 1/8 tsp. white pepper
Directions
1
Scrape carrots.
2
Cut into 1/4 inch slices, preferably diagonal.
3
Place in saucepan with butter, wine and nutmeg.
4
Cover with tight fitting lid and cook over low heat until carrots are tender.
5
Stir carefully once or twice.
6
Add sugar and raisins and cook a few minutes longer.
7
Add salt, pepper & Stir.
8
Cook without lid for a few more minutes.
9
If desired, a bit of powdered ginger may be added with nutmeg.
10
Category:Israeli Recipes
11
Category:Israeli Salads
Recipe sourced from
fandom