Combine 3/4 cup water and carrots, bring to a boil. Add sugar, chicken base, dill weed, white pepper. Cook carrots until tender. Stir cornstarch and (1/4 cup) water together and thicken. Finish with heavy cream.
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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 109 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.8mg||13 %|
|Sodium 337.3mg||12 %|
|Potassium 1487.4mg||39 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 83.6g|
|Protein 5g||7 %|
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Calories per serving: 496
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