Directions:
- In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper.
- Cover and cook for 8-10 minutes or until carrots are tender.
- Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.59 Kcal (773 kJ) | ||
| Calories from fat | 128.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 43.45mg | 14% | |
| Sodium | 167.9mg | 7% | |
| Potassium | 416.25mg | 9% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.38 Kcal (487 kJ) | ||
| Calories from fat | 80.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 22% | |
|---|---|---|---|
| Cholesterol | 27.39mg | 14% | |
| Sodium | 105.86mg | 7% | |
| Potassium | 262.44mg | 9% | |
| Total Carbs | 8.91g | 5% | |
| Sugars | 4.66g | 30% | |
| Dietary Fiber | 2.37g | 15% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 6.3mg | 17% | |
| Vitamin A | 0.8mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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