新浪彩票

Carrots with Grape and Port Glaze

  • Preparation Time 30 min
  • Cooking Time 8 min
  • 8-10 servings

Yummy, crunchy and very healthy snacks even kids will indulge!

Ingredients

  • 2 lb. small whole carrots with tops
  • 4 6-inch sprigs fresh rosemary
  • 2 Tbsp. butter
  • 1/3 cup wild grape port jelly
Nutritional Info
  • Calories: 102
  • Protein: 1g
  • Carbohydrates: 18g
  • Fat: 3g
Other Dietary Information
  • Cholesterol (mg) 8
  • Sodium (mg) 95
  • Vitamin C (DV%) 8
  • Calcium (DV%) 4
  • Iron (DV%) 2
  • Fiber (g) 3

Steps

1
Trim and peel or scrub carrots, leaving about 1 1/2-inch of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs. Add lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until crisp-tender.
2
Drain in a colander; remove and discard rosemary sprigs (some rosemary leaves will remain). Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat. Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly.
3
Test Kitchen Tip: To substitute for wild grape port jelly, in a small bowl whisk together 1/4 cup grape jelly and 1 tablespoon port, grape juice, or apple juice.
Course
Snack
Main Ingredient
Veggies
Cuisine
American
Dietary
Low Calories
Low Fat
Occasion
Dinner Party
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