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Carrots Vichy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.5423
Energy (kCal)377.8554
Carbohydrates (g)33.9002
Total fats (g)18.007
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the carrots in a saucepan with enough broth or water to half cover them. Add the molasses sugar, butter and salt and pepper. Bring to the boil, then cook briskly for about 45 minutes until all that is left of the liquid is a thick buttery coating. | 2. Shake the carrots to distribute the coating evenly. Tip into a warm serving dish and sprinkle with chives or thyme if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 1/2 sliced 78.72 18.3936 1.7856 0.4608
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312
    molasses 1 teaspoon 20.3604 5.2467 0.0 0.006999999999999999
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    chive chopped - - - -
    salt black pepper ground - - - -

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



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