Directions:
- Cutting the carrots into 2 inch long wedges, rather than penny style or thin julienne seems to make this work better.
- Put into a sauce pan the carrots and the cider. Use medium heat to get the cider to boil. Once it's hot, put in a 1/2 tablespoon of butter, mixing it in with the carrots and cider. Season with the salt.
- Work toward boiling off the cider. Once the cider is significantly reduced, put in the remaining 1/2 tablespoon of butter and saute the carrots. Try to get the carrots slightly browned, which will happen as they cook in the butter.
- Season with additional salt if needed, or add color with fresh parsley flakes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.6 Kcal (262 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 331.08mg | 14% | |
| Potassium | 217.51mg | 5% | |
| Total Carbs | 9.22g | 3% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.6mg | 20% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.12 Kcal (289 kJ) | ||
| Calories from fat | 28.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 4% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 3% | |
| Sodium | 365.58mg | 14% | |
| Potassium | 240.17mg | 5% | |
| Total Carbs | 10.18g | 3% | |
| Sugars | 6.72g | 24% | |
| Dietary Fiber | 1.88g | 7% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 4.1mg | 6% | |
| Vitamin A | 0.7mg | 20% | |
| Calcium | 25.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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