Maple-Glazed Carrots with Ginger and Lemon
Inspired by techniques from NYT Cooking.
Whole slender carrots braised in butter with ginger, maple syrup, lemon zest, thyme and a pinch of cayenne, then reduced uncovered to a sticky glaze and finished with lemon juice.
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Method
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EU nutrition claims
- High fibre: 3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.1 g per serving
18.2 % of the 50 g daily maximum · 36.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm frying pan with lid
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.8 g |
| Carbohydrate | 27.5 g |
| of which sugars | 17.5 g |
| of which free sugars | 9.1 g |
| Fat | 6.6 g |
| of which saturates | 3.9 g |
| Fibre | 5.1 g |
| Salt | 1.04 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
