|
|
Glazed Carrots with Dried Plums
|
 |
|
Authored By: California Dried Plum Board
|
|
A delicious way to get your beta-carotene!
|
 |
|
Diet Types: Low Fat, Vegetarian, Wheat Free
|
|
|
Ingredients:
6 medium carrots, peeled and cut into 2-inch pieces 1/2 cup orange juice1 tablespoon honey2 teaspoons prepared yellow mustard1/8 teaspoon pepper1 cup pitted dried plums, halved1 tablespoon buttersalt to taste2 tablespoons chopped parsley, optional
|
|
|
Serves: 6
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| In large skillet, cover carrots, with water. Bring to a boil; reduce heat to medium. Cook about 10 minutes or until crisp-tender; drain and return to skillet. Meanwhile, in small bowl, whisk together orange juice, honey, mustard and pepper; set aside. Add dried plums, butter and orange juice mixture to carrots. Cover and cook over low heat 5-10 minutes or until sauce thickens slightly and is reduced by half, stirring occasionally. Season to taste with salt. Garnish with parsley, if desired. Note: You may use 1 pound of baby carrots for 6 medium sized carrots. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 148
Calories from Fat 21
|
|
|
% Daily Value*
|
| | Total Fat 2g | 4% | | | Saturated Fat 1g | 6% | | | Mono Fat 1g | | | | Cholesterol 5mg | 2% | | | Sodium 170mg | 7% | | | Total Carbs 34g | 11% | | | Dietary Fiber 4g | 16% | | | Protein 2g | | | | Iron | 7% | | | Calcium | 4% | | | Vitamin B-6 | 10% | | | Vitamin C | 19% | | | Vitamin E | 4% | | | Vitamin A | 178% | | | Selenium | 4% | | | Manganese | 10% | | | Copper | 10% | | | Zinc | 2% | | | Pantothenic acid | 3% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 4% | | | Potassium | 13% | | | Phosphorus | 6% | | | Magnesium | 6% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
