Braised Carrots With Italian Parsley
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5tablespoons unsalted butter
- 1pound of carrots, scraped and sliced thin
- Pinch of nutmeg
- Pinch of cinnamon
- Freshly ground black pepper to taste
- 1cup water
- Juice of one lemon
- 3tablespoons chopped Italian parsley
Nutritional analysis per serving (6 servings)
122 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a heavy saucepan, melt 1 tablespoon of the butter. Add carrots, nutmeg and cinnamon, season with pepper and toss, coating carrots with butter. Continue cooking for a couple of minutes, then add water. Simmer uncovered for about 10 minutes. Carrot slices should be tender and the water evaporated.
- Step 2
Whisk in remaining butter and lemon juice. Fold in the parsley leaves and serve.
Private Notes
Comments
Very good combination of flavors. It took longer than 10 minutes to evaporate a cup of water—more like 20 minutes, and the carrots did not get mushy