Directions:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.
- In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.44 Kcal (307 kJ) | ||
| Calories from fat | 26.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 3% | |
| Sodium | 392.31mg | 16% | |
| Potassium | 243.93mg | 5% | |
| Total Carbs | 11.23g | 4% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.6mg | 20% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.6 Kcal (216 kJ) | ||
| Calories from fat | 18.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 4% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 3% | |
| Sodium | 275.62mg | 16% | |
| Potassium | 171.38mg | 5% | |
| Total Carbs | 7.89g | 4% | |
| Sugars | 3.74g | 21% | |
| Dietary Fiber | 1.78g | 10% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 4.4mg | 10% | |
| Vitamin A | 0.4mg | 20% | |
| Calcium | 23.5mg | 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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