Naturally Ella · by Erin Alderson
Berbere Butter Braised Carrots with Polenta
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 31%
CARBS 42G32% OF CAL
5G FIBER0G ADDED3G INTRINSIC35G OTHER3G TOTAL SUGAR
FAT 33G56% OF CAL
16G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with spiced butter-braised carrots, finished with lemon, herbs, and pistachios. Aromatic, earthy, and elegant. A vegetarian main course with warm spices.
maingluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups water
- ½ cup dry polenta
- Pinch of salt
- ½ cup grated parmesan
- 2 medium carrots
- 3 tablespoons butter (divided)
- 1 garlic clove (minced)
- 1 to 2 teaspoons berbere spice blend
- Salt (as needed (see note))
- Zest from half a lemon (see note)
- Parsley (minced)
- Toasted Pistachios (chopped)
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 31%
CARBS 42G32% OF CAL
5G FIBER0G ADDED3G INTRINSIC35G OTHER3G TOTAL SUGAR
FAT 33G56% OF CAL
16G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1277mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 312mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.