Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
287
Calories
2g
Protein
12g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 pound carrots
- 1 Tbsp. margarine
- 2 Tbsp. brown sugar
- 1/2 cup apple juice
- 2 Tbsp. fresh ginger, or ½ Tbsp. dried ginger
- 1/4 tsp. cumin
- 1 tsp. white pepper
- A pinch of salt
Directions
1
1.Cook carrots in boiling water for 3 minutes or until tender, cool.
2
2.In a sauce pan melt margarine and sugar until it begins to boil. Reduce heat, cook for 5 minutes to caramelize. Add apple juice and bring to a boil. Cook until sauce is reduced to a light syrup.
3
3.Add carrots, ginger and cumin. Cook on medium heat until glazed. Add salt and pepper.
Recipe sourced from
fandom