Directions:
- In a large skillet, saute carrots and 2/3 cup onions in butter for 4 minutes. Reduce heat; cover and cook for 8-10 minutes or until carrots are tender. Add the sherry if desired, parsley, salt and pepper; toss to coat. Sprinkle with remaining onions. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.99 Kcal (578 kJ) | ||
| Calories from fat | 82.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 126.75mg | 5% | |
| Potassium | 319.13mg | 7% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 1mg | 34% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.29 Kcal (458 kJ) | ||
| Calories from fat | 65.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 14% | |
|---|---|---|---|
| Cholesterol | 19.33mg | 8% | |
| Sodium | 100.39mg | 5% | |
| Potassium | 252.74mg | 7% | |
| Total Carbs | 7.79g | 3% | |
| Sugars | 4.03g | 20% | |
| Dietary Fiber | 2.37g | 12% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 7mg | 15% | |
| Vitamin A | 0.8mg | 34% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.1mg | 4% | |
* 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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