Directions:
- Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
- Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sauté 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.96 Kcal (1323 kJ) | ||
| Calories from fat | 104.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 866.92mg | 36% | |
| Potassium | 1539.71mg | 33% | |
| Total Carbs | 48.34g | 16% | |
| Sugars | 24.57g | 98% | |
| Dietary Fiber | 18.05g | 72% | |
| Protein | 8.84g | 18% | |
| Vitamin C | 59mg | 98% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 6.2mg | 34% | |
| Calcium | 447.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 15.44 Kcal (65 kJ) | ||
| Calories from fat | 5.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 18% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 10% | |
| Sodium | 42.36mg | 36% | |
| Potassium | 75.24mg | 33% | |
| Total Carbs | 2.36g | 16% | |
| Sugars | 1.2g | 98% | |
| Dietary Fiber | 0.88g | 72% | |
| Protein | 0.43g | 18% | |
| Vitamin C | 2.9mg | 98% | |
| Vitamin A | 0.2mg | 118% | |
| Iron | 0.3mg | 34% | |
| Calcium | 21.9mg | 45% | |
* 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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