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Ingredients
- 2 lrg carrots
- Â Â kosher salt
- Â Â butter-flavored cooking spray
- 1/4 tsp extra virgin extra virgin olive oil
- 2 Tbsp. FENNEL AND LEEK CHICKEN BROTH
- Â Â (see Root Vegetable Soup with Fennel and Leek Chicken Broth)
Directions
- Peel and dice the carrot into bite sized pcs. Toss with a healthy pinch of salt. Heat a nonstick small saucepan over high heat. Coat lightly with spray. Add in the oil, rotate pan to hot the oil. Add in the carrots with the salt and stir to coat the carrots with the oil. Saute/fry, shaking the pan once or possibly twice, for 2 to 3 min or possibly till the carrots smell slightly browned. Add in the broth. Cover and reduce heat to the lowest setting. Cook for about 10 min or possibly till soft and the most of the liquid has evaporated. Serve warm.
- Description: "warm side dish with hint of fennel and leek"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 2 servings | |
| Calories 34 | |
| Calories from Fat 7 | 21% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 221mg | 6% |
| Total Carbs 6.46g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.04g | 2% |
| Protein 0.64g | 1% |
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