{"id":224900,"date":"2018-01-26T00:00:00","date_gmt":"2018-01-26T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/whats-cooking-with-julie-glazed-carrots\/"},"modified":"2018-01-26T00:00:00","modified_gmt":"2018-01-26T08:00:00","slug":"whats-cooking-with-julie-glazed-carrots","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/whats-cooking-with-julie-glazed-carrots\/","title":{"rendered":"What’s Cooking with Julie: Glazed carrots"},"content":{"rendered":"

By Julie White | What’s Cooking with Julie<\/p>\n

A classic recipe, jazzed up a bit with fresh ginger and cardamom. Great served with just about any main dish. A healthy, yummy vegetable to start off your year!<\/p>\n

\"What&#039;s<\/a>
(Pinterest)<\/em><\/figcaption><\/figure>\n

Ingredientes:<\/h3>\n

1 tablespoon butter<\/p>\n

2 tablespoons\u00a0cooking oil<\/p>\n

2-3 tablespoons maple syrup<\/p>\n

1 teaspoon\u00a0ground cardamom<\/p>\n

3 teaspoons fresh peeled and grated ginger<\/p>\n

1\/4 teaspoon kosher salt<\/p>\n

1\/4 teaspoon black pepper<\/p>\n

1 pound carrots, peeled and sliced (There are bags of different colored carrots available that look extra pretty.)<\/p>\n

4 tablespoons of fresh chopped parsley for garnish<\/p>\n

Direcciones:<\/h3>\n

In a skillet, add butter and oil\u00a0and melt over medium heat. Add spices, 1\/2 cup water and the maple syrup.<\/p>\n

Bring to a boil, reduce heat and cover. Cook until tender, about 10 minutes.<\/p>\n

If the moisture\u00a0in the skillet seems low, add a few tablespoons of water as needed.<\/p>\n

Sprinkle with chopped parsley and serve.<\/p>\n

\u201cShower the people you love with love. Show them the way that you feel!\u201d\u00a0 \u2014James Taylor<\/em><\/p>","protected":false},"excerpt":{"rendered":"

By Julie White | What’s Cooking with Julie A classic recipe, jazzed up a bit with fresh ginger and cardamom. Great served with just about any main dish. A healthy, yummy vegetable to start off your year!<\/p>","protected":false},"author":743,"featured_media":224901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11548","_seopress_titles_title":"What's Cooking with Julie: Glazed carrots","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11548],"tags":[],"class_list":["post-224900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-la-mesa-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/224900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/743"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=224900"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/224900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/224901"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=224900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=224900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=224900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}