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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast cumin seeds in a small dry skillet until they become fragrant and begin to darken. Allow to cool. When cool, pound them with a mortar and pestle until they make a powder. | 2. In a medium skillet over medium-low heat, melt the butter. Add carrots, cumin and salt to taste. Toss to combine ingredients. Cover and cook approximately 10 minutes or until carrots are tender. | 3. Remove the cover and raise heat to medium. Cook, shaking the skillet frequently, until the carrots have a glazed appearance and are just beginning to color in spots. Add the parsley. | 4. Remove the skillet from the heat and splash the carrots with the Moscatel vinegar. Toss well and taste; add more vinegar or salt if desired, then transfer carrots to a serving bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
kosher salt				-	-	-	-
italian parsley	2	teaspoons	minced	-	-	-	-
moscatel vinegar	2 1/2	1/2		-	-	-	-

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