Inspired by: Carottes Vichy
- All year
Maple–Fennel Glazed Carrots
- Serves
- 4
- Portion
- ≈120 g
- Time
- 25 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Carrot | 6, batons | 500 g | 2500 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Maple syrup | 1 tbsp | 15 g | 75 g | |
| Water | ½ cup | 120 ml | 600 ml | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley | 5 g | 25 g |
Method
How to cook it
Step 1: Combine carrots, ghee, fennel, maple, water and salt in a pan.
Step 2: Cover and simmer 12 minutes.
Step 3: Uncover; cook until the liquid becomes a glaze.
Step 4: Finish with parsley.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromButter and sugar→Toghee and maple
Appears in
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