Maple-Tangerine Carrot Coins

Randy Mayor; Melanie J. Clarke

The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 13%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 15.4g
  • Fiber: 3.3g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 218mg
  • Calcium: 45mg

Ingredients

  • 4 cups (1/8-inch-thick) slices carrot (about 1 1/2 pounds)
  • 1/2 cup fresh tangerine juice (about 2 tangerines)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon maple syrup
  • 1 teaspoon butter
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.
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