These carrots were some of the best I've had in a long time.
In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes or until carrots are tender.
Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat and serve.
I used 3 large carrots. Next time I will use 4 large. They shrink as they are cooked this way. There were no leftovers.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 | ||
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Calories: 255 | ||
Calories from Fat: 184 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 56.1mg | 17 % | |
Sodium 211mg | 7 % | |
Potassium 415.1mg | 11 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 14.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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