Spiced Spring Carrots
|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|
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.
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