The restaurant trick to perfectly cooked carrots is uniform thickness, good timing and simple seasoning.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2011
- 2 lbs small thin carrots peeled
- 2 tablespoons butter
- 1 tablespoon liquid honey
- 1/2 teaspoon granulated sugar
- 1 pinch salt
- 1/2 cup unsalted pistachios chopped
MethodCut carrots in half crosswise on diagonal. Halve tops lengthwise.
In large skillet, cover and bring carrots, butter, honey, sugar, salt and 1/3 cup water to boil over high heat; cook until slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3 to 4 minutes. Serve sprinkled with pistachios.
Nutritional facts Per serving: about
- Sodium 60 mg
- Protein 2 g
- Calories 88.0
- Total fat 5 g
- Potassium 239 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 130.0
- Vitamin C 5.0