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    You are in: Home / Recipes / Israeli Carrots Recipe
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    Israeli Carrots

    Israeli Carrots. Photo by KateL

    1/1 Photo of Israeli Carrots

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef rmshill's Note:

    These carrots are great for something different and easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring water to boil and add carrots. Cook 5 minutes and drain.
    2. 2
      Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.

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    Ratings & Reviews:

    • on March 24, 2013

      35

      Please see my page for my rating system; I would make changes before making these again. These were tasty carrots. I used a Vitamix to process the spice mixture; because the amount was so small, I had to add a teaspoon of oil to get the Vitamix to do its job. In fact, I had to give up on variable speed and use the high speed with on/off pulsing. So make more sauce and your hassle factor will decrease exponentially. As for the carrots, there is no such thing as baby carrots... my halved "baby" carrots (carrots cut down to "baby" size), required 6 minutes to eliminate crunchiness. Made for Spring 2013 Pick-A-Chef event.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Israeli Carrots

    Serving Size: 1 (299 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 36.9
     
    Calories from Fat 16
    43%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 106.7 mg
    4%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.8 g
    11%
    Protein 0.4 g
    0%

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