Glazed Carrots with Mint Gremolata
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 110, total fat 5 G., saturated fats 0.5 G., proteins 2 G., carbohydrates 17 G., fiber 5 G., cholesterol 0 mg, sodium 260 mg, sugar 8 G.
Calories 110, total fat 5 G., saturated fats 0.5 G., proteins 2 G., carbohydrates 17 G., fiber 5 G., cholesterol 0 mg, sodium 260 mg, sugar 8 G.
Although the carrots in this recipe are braised in a frying pan, they taste and look like oven-baked carrots. This is because the carrots are first braised in broth in a frying pan, and then, once all the liquid has evaporated, they are quickly fried until lightly golden. This preserves the carrots' nutritional value and adds a sweet glaze to the surface. At the end of cooking, toss them with gremolata—an Italian condiment made from parsley, lemon zest, and olive oil, with fresh mint added. Serve the carrots with gremolata with meat and fish dishes. They make a worthy substitute for more caloric potato side dishes.
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:
- 0.7 kg. carrots, cut in half and sliced diagonally into 7.5 cm pieces.
- 0.5 cups lightly salted chicken or vegetable broth
- 4 tsp olive oil
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 2 tsp freshly squeezed lemon juice
- 0.5 tsp finely grated lemon zest
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Cooking the dish according to the recipe:
- In a large skillet, combine the carrots, broth, and 1 teaspoon of olive oil and bring to a boil over medium-high heat. Cover, reduce the heat to medium, and continue to simmer until the carrots are tender, 12-14 minutes.
- Remove the lid and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2-3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, in a small bowl, combine the mint, parsley, lemon juice, zest, and the remaining 3 teaspoons olive oil. Season with salt and pepper. Toss the gremolata with the warm carrots.
Categories:
recipe / Healthy eating / Low sodium content / Low-calorie dishes / Dishes for diabetics / Low fat content / Low cholesterol / Healthy heart / Calorie content of prepared meals / Quick side dishes / Main courses / Side dishes / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Food Network - recipes
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