Carrots come to life with a simple drizzle of golden maple syrup and a dash of spices. These might even tempt your kids, who, like most, probably prefer raw carrot sticks. The technique of stove-top braising is a typical French method (although in France, the liquid is added little by little, and a finishing touch would normally include a dollop of crème fraîche).
Protein: 1 g; Carbohydrates: 17 g; Fat: 3 g; Fiber: 3 g; Sodium: 432 mg; Carb Choices: 1; Diabetic
Exchange: 4 Vegetables
Walk: 24 minutes; Jog: 11 minutes
Walk: 20 minutes; Jog: 9 minutes
½ tablespoon unsalted butter
5 large carrots (a little over 1 pound, 500 g), sliced into ¼-inch (6 mm) rounds
Salt and freshly ground pepper, to taste
¼ teaspoon ground star anise, cardamom, or cinnamon, or a mix of spices, to taste
½ cup (125 ml) water or low-sodium fat-free stock
2 tablespoons maple syrup, or to taste (you may need less if your carrots are really sweet)
In a medium skillet, melt the butter over medium heat. Add the carrots, salt, pepper, and star anise and sauté for 2 minutes, or just until the carrots begin to give off their juices. Add the water and bring to a boil, then reduce the heat to a strong simmer and cook, covered, for 7 to 10 minutes, until the carrots are tender and almost all of the water has evaporated.
Add the maple syrup and stir to coat, adjust the seasoning, and serve.
Recipe from "The Calories In, Calories Out Cookbook: 200 Everyday Recipes That Take the Guesswork Out of Counting Calories — Plus , the Exercise It Takes to Burn Them Off," copyright © Catherine Jones and Elaine Trujillo, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.