Directions:
- Peel carrots and cut in thin, diagonal slices.
- Add water, 3 tablespoons butter, salt and brandy to medium saucepan. Add carrots. Cover and cook on low until liquid is absorbed and carrots are just tender.
- Add remaining 1 tablespoon butter and heat thoroughly.
- Garnish with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.49 Kcal (463 kJ) | ||
| Calories from fat | 69.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 53.75mg | 2% | |
| Potassium | 247.75mg | 5% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.9mg | 28% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.72 Kcal (472 kJ) | ||
| Calories from fat | 70.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 7% | |
| Sodium | 54.83mg | 2% | |
| Potassium | 252.76mg | 5% | |
| Total Carbs | 7.75g | 3% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.9mg | 28% | |
| Calcium | 29.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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