Directions:
- In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes.
- Drain, reserving the liquid.
- In a skillet, sauté the shallot in the oil over moderately low heat until softened, about 7 minutes.
- Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.19 Kcal (445 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Sodium | 82.8mg | 3% | |
| Potassium | 488.09mg | 10% | |
| Total Carbs | 17.71g | 6% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.7 Kcal (288 kJ) | ||
| Calories from fat | 21.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 6% | |
|---|---|---|---|
| Sodium | 53.57mg | 3% | |
| Potassium | 315.76mg | 10% | |
| Total Carbs | 11.46g | 6% | |
| Sugars | 5.61g | 35% | |
| Dietary Fiber | 2.93g | 18% | |
| Protein | 1.46g | 5% | |
| Vitamin C | 6.3mg | 16% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.2mg | 2% | |
| Calcium | 33.2mg | 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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