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Glazed Carrots With Moscatel Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2911
Energy (kCal)182.6988
Carbohydrates (g)18.3874
Total fats (g)11.2241
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.

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