Directions:
- Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils.
- Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer - they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.12 Kcal (754 kJ) | ||
| Calories from fat | 123.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 24.14mg | 8% | |
| Sodium | 92.92mg | 4% | |
| Potassium | 364.65mg | 8% | |
| Total Carbs | 12.54g | 4% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.2mg | 40% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.01 Kcal (502 kJ) | ||
| Calories from fat | 82.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 21% | |
|---|---|---|---|
| Cholesterol | 16.08mg | 8% | |
| Sodium | 61.91mg | 4% | |
| Potassium | 242.95mg | 8% | |
| Total Carbs | 8.36g | 4% | |
| Sugars | 4.18g | 25% | |
| Dietary Fiber | 2.27g | 14% | |
| Protein | 1.59g | 5% | |
| Vitamin C | 4.5mg | 11% | |
| Vitamin A | 0.8mg | 40% | |
| Calcium | 40.1mg | 6% | |
* 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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