Directions:
- Peel the carrots and cut into four lengthways, then cut each quarter into 5cm strips. Bring a saucepan of salted water to the boil and cook the carrots for 10 minutes. Drain well.
- Heat the butter gently in a large frying pan. Cook the carrots in the butter for 5 minutes until tender. Season to taste and garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.6 Kcal (815 kJ) | ||
| Calories from fat | 103.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 18% | |
|---|---|---|---|
| Cholesterol | 30.48mg | 10% | |
| Sodium | 158.02mg | 7% | |
| Potassium | 729mg | 16% | |
| Total Carbs | 22.68g | 8% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 2.4mg | 80% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.77 Kcal (338 kJ) | ||
| Calories from fat | 42.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 18% | |
|---|---|---|---|
| Cholesterol | 12.65mg | 10% | |
| Sodium | 65.59mg | 7% | |
| Potassium | 302.58mg | 16% | |
| Total Carbs | 9.41g | 8% | |
| Sugars | 4.71g | 45% | |
| Dietary Fiber | 2.82g | 27% | |
| Protein | 1g | 5% | |
| Vitamin C | 5.6mg | 23% | |
| Vitamin A | 1mg | 80% | |
| Calcium | 32.5mg | 8% | |
* 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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