Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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 pounds baby carrots
- boiling water
- ¼ cup butter
- ½ cup light brown sugar, firmly packed
- ¼ cup hearty mustard, such as a German mustard
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
Directions
Wash carrots; if any are especially large cut them in half lengthwise.
Place in a saucepan.
Add boiling water to cover (or use a steamer) and simmer 20 – 30 minutes until the carrots are tender, but not mushy.
In a small saucepan, combine butter, sugar and mustard.
Cook, stirring, until butter melts and sugar dissolves.
Continue to cook three minutes.
Pour mixture over the drained carrots in their pan, tossing to combine.
Heat several minutes, add chopped herbs, mix and transfer to a serving dish.
Category:Cathy's Recipes
Category:Carrot Recipes
Category:Light brown sugar Recipes
Category:Prepared mustard Recipes