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|
|Calories from Fat: 184 (72%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 255
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