Directions:
- Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
- Stack carrots into 8 bundles, and tie with a blanched chive.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.3 Kcal (608 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 53.6mg | 2% | |
| Potassium | 252.97mg | 5% | |
| Total Carbs | 14.7g | 5% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.99 Kcal (582 kJ) | ||
| Calories from fat | 74.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 21.9mg | 8% | |
| Sodium | 51.27mg | 2% | |
| Potassium | 241.98mg | 5% | |
| Total Carbs | 14.06g | 5% | |
| Sugars | 10.27g | 43% | |
| Dietary Fiber | 2.07g | 9% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.1mg | 0% | |
| Calcium | 32.2mg | 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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