Directions:
- Peel carrots and cut into 1/2-inch pieces. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil. Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes. Drain mixture well in a large sieve. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl. Puree remaining carrot mixture and butter in same manner and transfer to bowl. Season puree with salt and pepper and stir in marjoram. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)
- Serve puree garnished with marjoram.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.07 Kcal (356 kJ) | ||
| Calories from fat | 38.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 78.93mg | 3% | |
| Potassium | 366.36mg | 8% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.58 Kcal (300 kJ) | ||
| Calories from fat | 32.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 7% | |
|---|---|---|---|
| Cholesterol | 9.63mg | 4% | |
| Sodium | 66.41mg | 3% | |
| Potassium | 308.25mg | 8% | |
| Total Carbs | 9.62g | 4% | |
| Sugars | 4.77g | 23% | |
| Dietary Fiber | 2.91g | 14% | |
| Protein | 1.02g | 2% | |
| Vitamin C | 5.8mg | 11% | |
| Vitamin A | 1mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.1mg | 4% | |
* 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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