Try this Middle Eastern Spiced Carrots recipe, or contribute your own.
Suggest a better descriptionWarm the olive oil in a large saucepan. Add the onions and cook until tender and translucent, about 8 to 10 minutes. Add the ginger, cinnamon, cumin, sugar or honey, and cook for 2 minutes longer. Add the carrots and enough water or stock to just barely cover the carrots. Simmer covered, stirring from time to time, until the carrots are tender and the liquid is reduced and syrupy. Season to taste with a little salt. Sprinkle with chopped herbs. Yield: 6 servings NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations) Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by Angele Freeman
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Serving Size: 1 Serving (1199g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 633 | ||
Calories from Fat: 124 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 263.4mg | 7 % | |
Total Carbohydrate 131.9g | 39 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 126.3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 633
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