Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
264
Calories
1g
Protein
26g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 8 carrots
- Olive oil
- Butter
- Garlic (optional)
- Cumin
- Salt
- Pepper
Directions
1
Cut carrots into medium round slices
2
In pan add a small amount of olive oil
3
Half-way through cooking cycle add cumin (to taste), butter (1tbl spn), salt and pepper.
4
You may add some fresh garlic but this is optional.
5
Cook carrots until edges are almost black.
6
Carrots should be tender and sweet when done, not crunchy. If carrots are not cooked enough they will not absorb the flavors.
Recipe sourced from
fandom