Baby Carrots with Mustard

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Baby Carrots with Mustard
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
114
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie114 kcal(5 %)
Protein2 g(2 %)
Fat3 g(3 %)
Carbohydrates19 g(13 %)
Sugar added5 g(20 %)
Roughage6.1 g(20 %)
Vitamin A3.3 mg(413 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.3 mg(21 %)
Folate34 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin10 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium711 mg(18 %)
Calcium43 mg(4 %)
Magnesium24 mg(8 %)
Iron0.7 mg(5 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.1 g
Uric acid34 mg
Cholesterol8 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
800 grams Baby carrot (with green)
50 milliliters Vegetable broth
½ tsp Mustard seed
1 Tbsp butter
2 tsps sugar
salt
peppers
Mustard seed (ground)
How healthy are the main ingredients?
sugarsalt

Preparation steps

1.

Rinse the baby carrots and peel. Cut off the greens until 2 cm (approximately 1 inch) from the top of the carrot. Braise the carrots in the vegetable broth with the mustard seeds for 5-7 minutes. Place on a paper towel and pat dry.

2.

Melt the butter in a non-stick pan. Add the sugar and allow to caramelize. Add the carrots and cook until tender. Season with the salt, pepper, ground mustard, and serve to taste while still warm.