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 | 424.77 Kcal (1778 kJ) | ||
| Calories from fat | 133.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Sodium | 331.21mg | 14% | |
| Potassium | 1952.35mg | 42% | |
| Total Carbs | 70.85g | 24% | |
| Sugars | 34.68g | 139% | |
| Dietary Fiber | 18.11g | 72% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 39.2mg | 65% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 1.5mg | 8% | |
| Calcium | 205.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 68.7 Kcal (288 kJ) | ||
| Calories from fat | 21.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 23% | |
|---|---|---|---|
| Sodium | 53.57mg | 14% | |
| Potassium | 315.76mg | 42% | |
| Total Carbs | 11.46g | 24% | |
| Sugars | 5.61g | 139% | |
| Dietary Fiber | 2.93g | 72% | |
| Protein | 1.46g | 18% | |
| Vitamin C | 6.3mg | 65% | |
| Vitamin A | 0.7mg | 151% | |
| Iron | 0.2mg | 8% | |
| Calcium | 33.2mg | 21% | |
* 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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