Fried carrots
Votes: 88
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 96, total fat 4 G., saturated fats G., proteins 1 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 96, total fat 4 G., saturated fats G., proteins 1 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
This herb carrot from Ina Garten, one of her "when guests are at the door" dishes, is ready in just 15 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of carrots
- 1 teaspoon coarse salt
- 1/4 tsp ground black pepper
- 2 tbsp (30 g) butter
- 1.5 tbsp chopped dill or parsley
We recommend
Cooking the dish according to the recipe:
- Peel the carrots and slice them diagonally into 0.5 cm thick rounds. You should have about 6 cups of carrots. Place the carrots in a large skillet (25-30 cm in diameter), add 1/3 cup of water, and season with salt and pepper. Bring to a boil.
- Cover the pan and cook over medium-low heat for 7-8 minutes, until the carrots are tender. Add the butter and cook for another minute, until the water has evaporated and the carrots are coated with butter. Turn off the heat, add the dill and parsley. Season with salt and pepper, and serve.
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