Directions:
- Palce the carrots in a small heavy-bottomed saucepan with enough water to just come up to the tops of the carrots without covering them.
- Add 3/4c of butter, sugar and salt and cook over medium-high heat.
- Once it reaches a simmer, lower the heat and simmer further for 20 minutes or until very tender.
- Remove from heat and drain well.
- When ready to serve, return the carrots to the saucepan with the remaining 1/4c of butter and mash together with a fork.
- Heat on medium until warm through.
- Stir in the parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 912.85 Kcal (3822 kJ) | ||
| Calories from fat | 827.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.95g | 141% | |
|---|---|---|---|
| Cholesterol | 244.03mg | 81% | |
| Sodium | 139.94mg | 6% | |
| Potassium | 623.48mg | 13% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 15.05g | 60% | |
| Dietary Fiber | 5.55g | 22% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 3mg | 99% | |
| Iron | 0.1mg | 1% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 299.89 Kcal (1256 kJ) | ||
| Calories from fat | 271.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.21g | 141% | |
|---|---|---|---|
| Cholesterol | 80.17mg | 81% | |
| Sodium | 45.97mg | 6% | |
| Potassium | 204.82mg | 13% | |
| Total Carbs | 8.02g | 8% | |
| Sugars | 4.94g | 60% | |
| Dietary Fiber | 1.82g | 22% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 4.4mg | 23% | |
| Vitamin A | 1mg | 99% | |
| Calcium | 29.7mg | 9% | |
* 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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