Braised Carrots With Italian Parsley
Updated October 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons unsalted butter
1 pound of carrots, scraped and sliced thin
Pinch of nutmeg
Pinch of cinnamon
Freshly ground black pepper to taste
1 cup water
Juice of one lemon
3 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 25 milligrams cholesterol; 122 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 56 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, melt 1 tablespoon of the butter. Add carrots, nutmeg and cinnamon, season with pepper and toss, coating carrots with butter. Continue cooking for a couple of minutes, then add water. Simmer uncovered for about 10 minutes. Carrot slices should be tender and the water evaporated.
- Step 2
Whisk in remaining butter and lemon juice. Fold in the parsley leaves and serve.
Private Notes
Comments
Very good combination of flavors. It took longer than 10 minutes to evaporate a cup of water—more like 20 minutes, and the carrots did not get mushy