Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
176
Calories
1g
Protein
12g
Fat
19g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1/2 lb/500 g young carrots
- 1 1/2 tablespoon butter
- 1 teaspoon sugar (optional)
- salt
Directions
1
Clean, wash and then either julienne or cube the carrots and then scald with boiling water.
2
Drain and place in a pan with hot butter, sugar, salt and a little bit of water (just to cover the bottom of the pan).
3
Cover and let simmer.
4
Shake the pan occasionally, adding a tablespoon of water, if necessary, until the carrots are tender. Serve with cream of wheat croquettes, or as a side dish for fried meat balls, schnitzels or roasts.
5
Category:Moldovan Recipes
6
Category:Moldovan Vegetarian
Recipe sourced from
fandom