Directions:
- Half the carrots lengthwise and cut to 1 inch lengths.
- Place in a large saucepan and cover with broth and water.
- Bring to a boil reduce heat and simmer 13-15 minutes or till tender drain and return carrots to the saucepan.
- Melt the butter in a small suace pan.
- Stir in the brown sugar and both gingers.
- Pour the butter mixture over the carrots and warm for about 2 minutes over very low heat stirring occasionaly.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.63 Kcal (660 kJ) | ||
| Calories from fat | 62.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 11% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 424.07mg | 18% | |
| Potassium | 450.65mg | 10% | |
| Total Carbs | 23.06g | 8% | |
| Sugars | 15.17g | 61% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.1mg | 0% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 57.35 Kcal (240 kJ) | ||
| Calories from fat | 22.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 11% | |
|---|---|---|---|
| Cholesterol | 6.66mg | 6% | |
| Sodium | 154.3mg | 18% | |
| Potassium | 163.97mg | 10% | |
| Total Carbs | 8.39g | 8% | |
| Sugars | 5.52g | 61% | |
| Dietary Fiber | 1.2g | 13% | |
| Protein | 0.43g | 2% | |
| Vitamin C | 4.8mg | 22% | |
| Vitamin A | 0.4mg | 39% | |
| Calcium | 21.7mg | 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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