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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the carrots on the bias into 1/4 inch coins. | 2. In a large, dry frying pan, toast the caraway seeds for a few minutes. | 3. Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste. | 4. Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long. | 5. Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture. | 6. Taste for seasonings, sprinkle with chopped parsley and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
carrot	1 1/2 - 2		peeled	0.0	0.0	0.0	0.0
butter	3 -4	tablespoons	unsalted	0.0	0.0	0.0	0.0
sugar	2 -3	tablespoons		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
parsley			chopped	-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.