Despite the fact that carrots are stewed in a pan according to this recipe, to taste and appearance, it is similar to a baked in the oven. Everything because carrots are first stewed in broth in a pan, and then, when all the liquid has evaporated, quickly fry until light golden crust. So carrots do not lose their beneficial properties and acquires a sweet glaze on the surface. At the end of cooking mix it with gremolata – Italian parsley seasoning, lemon zest and olive oil with fresh mint. Serve the carrots with gremolata to meat and fish dishes. She is worthy of replacing more high-calorie potato side dishes. Nutritional value of one serving: (4 total) Calories 110, total fats 5 g., saturated fats g., proteins 2 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg carrots cut in half and chopped obliquely on pieces of 7.5 cm.
- 0.5 tbsp. lightly salted chicken or vegetable stock
- 4 tsp olive oil
- 1/4 Art. chopped mint
- 1/4 Art. chopped parsley
- 2 tsp freshly squeezed lemon juice
- 0.5 tsp finely grated lemon zest
Recipes with similar ingredients: carrots, lemon juice, mint
Recipe preparation:
- In a large pan, mix the carrots, broth and 1 tsp. Bring olive oil to a moderate heat and bring to a boil. Cover, reduce heat to medium and continue cooking, until the carrots are soft, 12-14 minutes.
- Remove the lid and cook, stirring until liquid it will evaporate and the carrots will not lightly brown, another 2-3 minutes. Sprinkle 1/4 tsp. salt and 1/4 tsp pepper.
- Meanwhile, in a small bowl, mix the mint, parsley, lemon juice, zest and the remaining 3 tsp. olive oil. Salt and pepper. Mix gremolata with warm carrots.
