Try this Carrot Puree recipe, or contribute your own.
Suggest a better description1. Scrub or peel the carrots and cut into even-sized pieces. Place in a saucepan, in cover with water and bring to the boil, then cook, covered, until tender, about 15 minutes. Drain, reserving the liquid, then pur?e with the butter or margarine and cream. Season to taste.
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 1 servings | ||
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Calories: 800 | ||
Calories from Fat: 631 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.1g | 93 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 488.1mg | 17 % | |
Potassium 1468.9mg | 39 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 31.2g | ||
Protein 5g | 7 % | |
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: 800
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