Butter Carrots

45 Reviews
98% would make this recipe again

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

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Preparation : 7 min Cooking : 25 min
110 calories/serving

Ingredients

6 carrots, cut into 3-4 mm rounds 600 g
2 tbsp butter, unsalted 30 g
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g

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 butter and oil in a pan over medium heat, taking care not to let them burn. 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

110

Fat

7 g

11 %

Saturated 2.9 g
+ Trans 0.3 g

16 %

Cholesterol

10 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

167 %

Vitamin C

13 %

Calcium

4 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
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 E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1 ½
More info
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Reviews

45 Reviews (44 with rating only) 98% 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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february 04, 2009 | I would make this recipe again

These were great and disappeared very quickly off plates! I guess my family preferred these to the normal steamed carrots! I splashed some fresh squeezed orange juice in after sautéing them to simmer with. Adds a little punch of flavour.

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