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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With your mortal and pestal (or with a mallet, etc) crush your coriander seeds. | 2. Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste. | 3. Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender. | 4. Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan. | 5. Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots. | 6. Transfer to your serving dish and garnish with fresh coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1 1/2		peeled sliced	78.72	18.3936	1.7856	0.4608
coriander seed	10			53.64	9.8982	2.2266	3.1986
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
honey	3	tablespoons		-	-	-	-
salt				-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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