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Spiced Spring Carrots

Yogic.Chef's picture
Spiced Spring Carrots? Were you looking for something nutritious and tasty. Then Spiced Spring Carrots is the dish for you. I served this last week for my vegan friends and they all fell in love with it. Try the Summertime Apple Pie for yourself!
  Carrots 4 , cut into matchsticks
  Flaked almonds 50 Gram (2 Ounce)
  Butter/Margarine 50 Gram (2 Ounce)
  Ground cumin 1 Teaspoon
  Chopped fresh coriander 2 Teaspoon
  Clear honey 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Steam the carrot sticks for about 10 minutes, until tender but still crunchy.
Meanwhile, set aside a few of the flaked almonds and roast the remainder in a dry heavy pan over a high heat, until golden brown around the edges.
Melt the butter or margarine in a pan and cook the cumin over a high heat for a few seconds to release the aroma, being careful to not burn it.
Take the pan off the heat and add the carrots, browned almonds and coriander.
Mix well, then stir in the honey.
Add a pinch of salt and pepper, if desired.
Serve at once, garnished with the reserved almonds.

Recipe Summary

Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 787 Calories from Fat 588

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 27.8 g139%

Trans Fat 0 g

Cholesterol 107.5 mg35.8%

Sodium 580.6 mg24.2%

Total Carbohydrates 39 g13%

Dietary Fiber 13.1 g52.2%

Sugars 18.3 g

Protein 14 g28%

Vitamin A 853.7% Vitamin C 28.5%

Calcium 25.8% Iron 24.8%

*Based on a 2000 Calorie diet

Spiced Spring Carrots Recipe