Directions:
- Cut the carrots on the bias into 1/4 inch coins.
- In a large, dry frying pan, toast the caraway seeds for a few minutes.
- Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
- Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
- Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
- Taste for seasonings, sprinkle with chopped parsley and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.91 Kcal (201 kJ) | ||
| Calories from fat | 22.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 2% | |
| Sodium | 34.61mg | 1% | |
| Potassium | 161.27mg | 3% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.5mg | 18% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.57 Kcal (371 kJ) | ||
| Calories from fat | 42.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 4% | |
|---|---|---|---|
| Cholesterol | 12.35mg | 2% | |
| Sodium | 63.99mg | 1% | |
| Potassium | 298.15mg | 3% | |
| Total Carbs | 11.6g | 2% | |
| Sugars | 6.85g | 15% | |
| Dietary Fiber | 2.84g | 6% | |
| Protein | 1.02g | 1% | |
| Vitamin C | 5.6mg | 5% | |
| Vitamin A | 1mg | 18% | |
| Calcium | 33.3mg | 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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