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Carrots in Spiced Verjuice Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.28
Energy (kCal)70.0
Carbohydrates (g)16.48
Total fats (g)0.26
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam or boil the carrots until just tender. Put in a serving dish, cover with foil, and keep warm. | 2. Mix all the other ingredients in a pot, and bring to a boil over high heat. Stir a few times. | 3. Boil it down to about 200 ml liquid or less. | 4. Pour over the carrots. | 5. Can be used with the sauce.as a side dish. | 6. Otherwise, the small spiced carrots are cooled in the sauce, taken out and used as a salad ingredient. This salad usually also contains parma ham or coppa, romaine (Cos) lettuce and shaved parmesan and is finished with a nut oil (such as walnut). Ingredients can vary according to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby carrot 200 g 70.0 16.48 1.28 0.26
    honey 100 - - - -
    verjuice 100 ml - - - -
    apple cider vinegar 50 - - - -
    water 50 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    star anise 3 - - - -
    cardamom pod 8 crushed - - - -
    lemon leaf 4 bruised - - - -

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



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