Rinse carrots and place in a 2-quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid, place on medium heat and bring to a boil. Turn heat to low and simmer for 30-45 minutes until the carrots are tender when pricked with a fork.
When carrots start to become tender, pour half of the water off carrots and add salt, sugar, and butter. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 19 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 132mg||5 %|
|Potassium 371.6mg||10 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 14.7g|
|Protein 1.1g||2 %|
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Calories per serving: 97
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