Directions:
- In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.36 Kcal (2673 kJ) | ||
| Calories from fat | 266.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.62g | 46% | |
|---|---|---|---|
| Sodium | 4715.95mg | 196% | |
| Potassium | 2268.16mg | 48% | |
| Total Carbs | 71.92g | 24% | |
| Sugars | 35.19g | 141% | |
| Dietary Fiber | 20.55g | 82% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 40.8mg | 68% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 0.1mg | 0% | |
| Calcium | 237.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 76.2 Kcal (319 kJ) | ||
| Calories from fat | 31.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 46% | |
|---|---|---|---|
| Sodium | 562.92mg | 196% | |
| Potassium | 270.74mg | 48% | |
| Total Carbs | 8.58g | 24% | |
| Sugars | 4.2g | 141% | |
| Dietary Fiber | 2.45g | 82% | |
| Protein | 0.82g | 14% | |
| Vitamin C | 4.9mg | 68% | |
| Vitamin A | 0.8mg | 227% | |
| Calcium | 28.4mg | 24% | |
* 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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