Try this Glazed Carrots Julienne recipe, or contribute your own.
Suggest a better descriptionPeel carrots, cut off tips and tops and cut whole carrots into 2 or 3 sections. With a large knife on a cutting board, cut each round section in half lengthwise and place "flat side down" in a row on the cutting board. In assembly line fashion, you can go down the cutting board pressing your blade down throughout the carrots as thin as you want. A very quick and safe way to julienne carrots which makes an unusual plate appearance when served. Once prepared, put julienne carrots in a skillet with 1/2 inch water and boil or stew for approximately 2 minutes. Drain while hot and add butter or margarine, ginger and brown sugar. Cove pan or skillet and shake side to side (popcorn style) till butter and brown sugar blends and coats each carrot slice thoroughly. Sprinkle dill and toss again and serve. Very nice side vegetable, especially with pork, ham or lamb. Serves 4-6. Enjoy!
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1004 | ||
Calories from Fat: 416 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 355.7mg | 12 % | |
Potassium 1602mg | 42 % | |
Total Carbohydrate 151.2g | 44 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 138.6g | ||
Protein 4.8g | 7 % | |
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: 1004
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