Caramelized Carrots with Apple Mint Sauce
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the sauce
- 1 Apple
- 300 grams Quark
- 1 tsp Horseradish (prepared)
- 2 Tbsps fresh mint
- lemon juice
- salt
Preparation steps
1.
For the carrots: Peel carrot and cut into 3-4 cm (approximately 1 1/2 inch) long sticks. Heat 1 tablespoon of butter in a pan, sprinkle in sugar and carrot sticks. Season with salt and pepper, sauté and add a little water. Cover and cook for about 5 minutes, until tender.
2.
For the sauce: Rinse apples, quarter and core. Grate flesh and combine with quark, horseradish and mint. Season with lemon juice and salt.
3.
Remove lid from carrot mixture. Continue to cook until almost completely reduced. Add remaining butter but do not boil. Season with salt and pepper. Serve carrots with sauce.
