1. Cut the carrots into strips 3 inches long and about ¼ inch
thick. Cook in boiling salted water until just barely tender,
about 4 minutes. Rinse under cold running water; drain.
2. Melt 2 tablespoons of the butter in a medium skillet over
medium heat. Add the carrots; sprinkle with the sugar.
Cook, tossing gently, until the carrots begin to caramelize.
3. Add the plums & orange peel to the carrots. Cook over
medium-low heat until the plums give off their juice and are
almost tender. Stir in the brandy & remaining ½ tablespoon
butter. Raise the heat slightly and cook, tossing gently, until
most of the liquid has evaporated. Season with salt and
pepper to taste. Serve sprinkled with chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (603g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 302 (55%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 85.9mg||26 %|
|Sodium 549.8mg||19 %|
|Potassium 1656mg||44 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 44g|
|Protein 5.3g||8 %|
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Calories per serving: 546
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