30 minutes
- A simple Eastern European-Jewish dish.
1/2 teaspoon unrefined corn oil
8 large carrots, cut 1/4 inch thick
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne, (or more to taste)
1/4 teaspoon sea salt
2 tablespoons brown rice syrup
Makes 8 servings.
Heat large skillet on medium heat and add oil. Saute carrots (cut like disks) in the pan until soft, but do
not let them brown. Add spices, salt, and brown rice syrup, and cook for another 2 minutes.
Per serving: 42 Calories; less than one gram Fat (8% calories from fat); 1g Protein; 10g Carbohydrate; 0mg
Cholesterol; 81mg Sodium
- A simple Eastern European-Jewish dish.
1/2 teaspoon unrefined corn oil
8 large carrots, cut 1/4 inch thick
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne, (or more to taste)
1/4 teaspoon sea salt
2 tablespoons brown rice syrup
Makes 8 servings.
Heat large skillet on medium heat and add oil. Saute carrots (cut like disks) in the pan until soft, but do
not let them brown. Add spices, salt, and brown rice syrup, and cook for another 2 minutes.
Per serving: 42 Calories; less than one gram Fat (8% calories from fat); 1g Protein; 10g Carbohydrate; 0mg
Cholesterol; 81mg Sodium