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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Maple-Tangerine Carrot Coins

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.

Cooking Light DECEMBER 2007

  • Yield: 8 servings (serving size: about 1/2 cup)

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

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.

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
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Maple-Tangerine Carrot Coins recipe

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