Carrots stewed with coriander
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 117, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 20 G., fiber 5 G., cholesterol 10 mg, sodium 239 mg, sugar 13 G.
Calories 117, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 20 G., fiber 5 G., cholesterol 10 mg, sodium 239 mg, sugar 13 G.
Carrots stewed with coriander - detailed recipe.
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:
- 1 kg young carrots (preferably different colors), tops trimmed
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tbsp. l. brown sugar
- 2 tbsp (30 g) butter
- 1 teaspoon coriander seeds
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and cook for 30 seconds.
Then add the carrots, lime and orange juices, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium-low. Cook, stirring occasionally, until the carrots are tender, 13 to 15 minutes.
Evaporate the liquid without a lid at medium temperature, stirring, for about 8 - 10 minutes.
Place the carrots stewed with coriander on a plate and sprinkle with cilantro.
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