154. Steamed carrots for garnish
Ingredients::
Carrots: 1120g (gross 1400g), Butter: 60g, Parsley: 28g (gross 40g), Sugar: 10g, Salt: 5g
Instructions:
Carrots are cleaned, washed, and cut into strips (slices) or coarsely grated, then sautéed in butter with a little water, sugar, and salt until softened. Served sprinkled with finely chopped parsley as a side dish for roasted, braised, and fried meats.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Carrots | 1400.00 | 1120.00 |
| Butter | 60.00 | 60.00 |
| Parsley | 40.00 | 28.00 |
| Sugar | 10.00 | 10.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:10.5 , Fats:51.5, Carbohydrates:101.9, Energy value:939 kcal
Chemical composition per serving (in grams): Proteins:10.5 , Fats:51.5, Carbohydrates:101.9, Energy value:939 kcal
📊 Yield calculator
⚠️ No percentages entered for this recipe.