Fried Carrots

Total time: 20 minutes
     The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet!

 Ingredients:

• 2 - 3 medium carrots, 240gr, 8.5oz
• 1 tsp olive oil, 4.5gr, .16oz
• 2 tsp butter, 9gr, .33oz
• salt and pepper

 Instructions:

• Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.
• Heat butter and oil in a large nonstick skillet over medium heat.
• Add carrot slices in one layer.  Let fry undisturbed for 8 - 10 minutes.  Check one after 7 minutes to make certain they're not getting too brown.
• Using tongs, turn them over and fry the other side.  They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.  Fry another 7 minutes then check again. The second side will brown faster than the first.
• When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   208 / 104 Total Carbohydrates:  23 / 12.5           Dietary Fiber:   5.6 / 2.8 Total Fat:   13 / 6.5          Saturated Fat:   5.6 / 2.8 Cholesterol:   20 / 10 Protein:   2 / 1 Calcium:   82 / 41 Sodium:    219 / 109.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/