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Glazed Baby Carrots With Currants

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8873
Energy (kCal)262.92
Carbohydrates (g)31.2551
Total fats (g)14.5531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil over high heat. | 2. Add the baby carrots and cook until barely tender, about 5 minutes. | 3. Drain and rinse under cold water. | 4. Drain well. | 5. Melt the butter in a large skillet over medium heat. | 6. Add the carrots, brown sugar and 1/4 cup water. | 7. Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes. | 8. Stir in the currants. | 9. Season with salt and pepper. | 10. Transfer to a serving dish and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby carrot 1 1/2 1/2 - - - -
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    currant 1/3 cup dried 23.52 5.7419 0.5227 0.1531
    salt black pepper ground - - - -

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



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