Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Stovetop Pistachio Carrots in Ghee
Carrots with pistachios are cooked in ghee making a delicious healthy side dish for meals.
Course
Vegetable Side
Cuisine
Vegetarian
Diet
Vegetarian
Prep Time
8
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
16
minutes
minutes
Servings
4
Calories
112
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
1-2
Tablespoons
ghee
1
pound
organic carrots
tricolor or orange
¼
teaspoon
sea salt
¼
teaspoon
ground black pepper
¼
cup
water
1-2
teaspoons
lemon juice
optional
3
Tablespoons
pistachios
pre-shelled
Parsley
for garnishing (optional)
Instructions
Chop carrots into bite-sized pieces. You can do cubes,
roll-cut
, or large matchsticks. Rounds might also work!
Melt ghee in a large pan over medium-high heat. Add chopped carrots, salt, and pepper and stir to coat.
Add ¼ cup water (it should start to steam immediately), and cover. Set timer for 3 minutes.
Remove lid and stir carrots. Check for doneness. Add a little more water and steam 1-2 minutes longer if desired. (I like mine a little al dente.)
When ready, add lemon juice (optional), and pistachios and sauté for approximately 2-3 more minutes, stirring as needed.
Garnish with parsley and serve!
Nutrition
Calories:
112
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
224
mg
|
Potassium:
424
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
18968
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.1
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
0.3
mg
|
Vitamin B6:
0.3
mg
|
Vitamin C:
7
mg
|
Vitamin E:
1
mg
|
Vitamin K:
15
µg
|
Calcium:
44
mg
|
Copper:
0.1
mg
|
Folate:
25
µg
|
Iron:
1
mg
|
Manganese:
0.2
mg
|
Magnesium:
21
mg
|
Phosphorus:
68
mg
|
Selenium:
1
µg
|
Zinc:
0.4
mg
|
Choline:
10
mg