Whether cooked or raw, carrots are delicious as a dish or just for munching. But in a nod to the coming spring, the addition of maple syrup makes a delicious dish. Carrots are a rich source of vitamin A, beta-carotene and vitamin C (plus a raw carrot provides about 2 g of fibre).
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
In large saucepan, bring 3/4 cup (175 mL) water, carrots, maple syrup, mustard, salt and pepper to boil; cover and cook over medium heat for 5 to 7 minutes or until almost tender.Uncover and cook over high heat, stirring often, for 3 to 4 minutes or until tender and no liquid remains. Remove from heat; stir in butter and thyme.
Nutritional facts Per serving: about
- Sodium 311 mg
- Protein 1 g
- Calories 126.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 18 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 226.0
- Vitamin C 8.0
