Directions:
- In skillet, cook carrots in hot oil. Sprinkle with salt. cook, covered for 10 minutes. Uncover and turn carrots, add garlic. Cover and continue cooking for 10 mor minutes or until carrots are tender.
- Transfer carrots to a plate, cover and keep warm.
- Add cream and pepper to skillet. bring to boiling. Reduce heat; boil gently, uncovered for 2 to 4 minutes until cream is slightly thickened.
- Pour over carrots.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.3 Kcal (428 kJ) | ||
| Calories from fat | 59.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 11.16mg | 4% | |
| Sodium | 92.11mg | 4% | |
| Potassium | 285.05mg | 6% | |
| Total Carbs | 9.88g | 3% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 6% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.64 Kcal (333 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 10% | |
|---|---|---|---|
| Cholesterol | 8.68mg | 4% | |
| Sodium | 71.71mg | 4% | |
| Potassium | 221.91mg | 6% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 4.43g | 23% | |
| Dietary Fiber | 2.68g | 14% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 3.1mg | 7% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 0.9mg | 6% | |
| Calcium | 35.8mg | 5% | |
* 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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