Directions:
- Wash and peel carrots thoroughly.
- In a pot, cover with water and boil until the carrots are tender when pierced with a fork. (25-30 minutes)
- Drain and set aside. (Carrots may be cut into bite-size)
- For the sauce,in a saucepan, melt butter, add the flour, salt and paprika.
- Mix well.
- Gradually add the milk and cook until sauce is creamy. It shouldn't boil though.
- Cover carrots with sauce and sprinkle with parmesan cheese and some fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.88 Kcal (485 kJ) | ||
| Calories from fat | 61.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 152.38mg | 6% | |
| Potassium | 220.55mg | 5% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 108.32 Kcal (454 kJ) | ||
| Calories from fat | 57.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 5% | |
| Sodium | 142.45mg | 6% | |
| Potassium | 206.17mg | 5% | |
| Total Carbs | 10.44g | 4% | |
| Sugars | 4.36g | 19% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 2.72g | 6% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 95.3mg | 10% | |
* 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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