Try this Carrot Vichy (Mike Reeh/thunder Bay Grille) recipe, or contribute your own.
Suggest a better descriptionCombine 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 | ||
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Calories: 496 | ||
Calories from Fat: 109 (22%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 496
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