Carrots and Figs

  • Prep 20 min
  • Total 41 min
  • Servings 0
Carrots and Figs

Ingredients

1/4
cup slivered almonds
4
teaspoons sugar
1/2
teaspoon grated orange peel
1
pound carrots, cut into 1/4-inch slices (6 to 7 medium)
1/2
cup dried figs, cut into fourths
1
tablespoon butter or margarine, softened

Steps

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  • 1
    Cook almonds, sugar and orange peel in 8-inch skillet over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool. Break almonds apart; set aside.
  • 2
    Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam 9 to 11 minutes or until tender, adding figs during last 2 minutes. Toss carrots and figs with almonds and butter.

Notes









Tips

Expert Tips

  • Figs are a nutritional bonanza! Four figs provide 5 grams of dietary fiber. One-half cup of figs provides as much calcium as 1/2 cup of milk.
  • Just grate the orange part of the peel to avoid bitterness, which happens if the white part (pith) is included.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
65
% Daily Value
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
55 mg
Potassium
550 mg
Total Carbohydrate
32 g
Dietary Fiber
7 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Fruit; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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