Sautéed Carrots

7 Reviews
100% would make this recipe again

An easy way to cook the carrots so that they will melt in your mouth.

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Ingredients

??? carrots, cut into 3-4 mm rounds ???
??? margarine non-hydrogenated ???
??? salt [optional] ???

Before you start

A mandolin will make slicing the carrots easier.

Method

  1. Prepare the carrots: Slice into thin rounds (3-4 mm).
  2. Heat the margarine in a pan over medium heat. Add the rounds. Cook 5 min uncovered, stirring frequently.
  3. Add salt, cover and cook on low heat about 20 min, or until the carrots are soft.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

90

Fat

5 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

90 mg

4 %

Carbohydrate

13 g

4 %

Fibre

3 g

13 %

Sugars

6 g

Net Carbs

10 g

Protein

1 g

Vitamin A

168 %

Vitamin C

13 %

Calcium

4 %

Iron

3 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Potassium
Source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 06, 2012

I don't like using margarine as it tastes gross. I tried using Earth Balance which seems to work well. I'm not a huge fan of cooked carrots, but it seems to be okay... I just need to stop overcooking them.

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