Carrot Ribbons - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
-
1 lb carrots
-
3/4 oz unsalted butter
-
1 tsp soft brown sugar
-
1-1/3 Tbsp cilantro, chopped, leaves
-
1 tsp balsamic vinegar, approximately (optional)
Trim the ends from carrots. Peel carrots lengthways into thin strips using a sharp vegetable peeler. Melt butter in a heavy nonstick pan over medium high heat. Add brown sugar and the carrot ribbons. Toss until well coated with butter and carrots are tender but still crisp. Do not overcook. Add chopped coriander leaves. Lightly drizzle with balsamic vinegar, if desired. Serve hot.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 84 Cal |
4.3 g |
11 g |
1 g |
3.8 g |
5.3 g |
11 mg |
74 mg |
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Nutrients
| Calories |
84 Cal |
|
| Fat |
4.3 g |
|
| Carbs |
11 g |
|
| Protein |
1 g |
|
| Fiber |
3.8 g |
|
| Sugar |
5.3 g |
|
|
Fats
| Fat |
4.3 g |
|
| Fat, Sat. |
2.6 g |
|
| Fat, Mono. |
1.1 g |
|
| Fat, Poly. |
0.26 g |
|
| Cholesterol |
11 mg |
|
|
Vitamins
| Choline |
12 mg |
2.2% |
| Niacin |
0.81 mg |
5.1% |
| Panto. Acid |
0.3 mg |
6% |
| Riboflavin |
0.057 mg |
4.4% |
| Thiamin |
0.083 mg |
6.9% |
| Vitamin A |
21000 IU |
710% |
| Vitamin B6 |
0.19 mg |
12% |
| Vitamin B12 |
0.0085 mcg |
0.35% |
| Vitamin C |
4.6 mg |
5.1% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.4 mg |
9.4% |
| Vitamin K |
19 mcg |
15% |
|
Minerals
| Calcium |
40 mg |
4% |
| Copper |
0.024 mg |
2.6% |
| Fluoride |
60 mcg |
1500% |
| Iron |
0.45 mg |
5.6% |
| Magnesium |
13 mg |
3.1% |
| Manganese |
0.2 mg |
2.8% |
| Phosphorus |
39 mg |
5.6% |
| Potassium |
300 mg |
6.4% |
| Selenium |
0.94 mcg |
1.7% |
| Sodium |
74 mg |
4.9% |
| Zinc |
0.26 mg |
2.3% |
|
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