From the Carrot Cookbook. My favorite carrots!
Place carrots in large haeavy bottom saucepan with the measured water butter and sugar. Cover the pan and cook for 5 minutes until the carrots are just tender.
Remove the lid, add a pinch of salt and continue cooking until all of the liquid has evaporated, leaving the carrots coated with a syrupy glaze. Serve sprinkled with fresh parsley.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 89 | ||
Calories from Fat: 27 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 108.3mg | 4 % | |
Potassium 267.8mg | 7 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 12.3g | ||
Protein 0.8g | 1 % | |
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: 89
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