Carrots Chantilly Recipe

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Ingredients:

Serving

2 lbs whole carrots
1 lb peas
1/2 cup 100% cream
salt , to taste
white pepper , to taste
4 tbsp butter, divided

Directions:

Slice the carrots in rounds (or use whole baby carrots).
Cook in salted water (start with cold water) for 10 to 15 minutes.
Drain the carrots.
Cook the peas separately.
Place the carrots in a saucepan with 2 tablespoons of the butter.
Add the cream; heat and season with salt and pepper to taste.
Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
Place the carrots in a serving dish, and surround with the peas.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1413.51 Kcal (5918 kJ)
Calories from fat	601.36 Kcal
		% Daily Value*
Total Fat	66.82g	103%
Cholesterol	20.35mg	7%
Sodium	1075.24mg	45%
Potassium	670.43mg	14%
Total Carbs	124.28g	41%
Sugars	110.68g	443%
Dietary Fiber	8.31g	33%
Protein	64.54g	129%
Vitamin C	39.3mg	66%
Vitamin A	1.6mg	54%
Iron	0.8mg	4%
Calcium	71.1mg	7%

Amount Per 100 g
Calories	64.02 Kcal (268 kJ)
Calories from fat	27.24 Kcal
		% Daily Value*
Total Fat	3.03g	103%
Cholesterol	0.92mg	7%
Sodium	48.7mg	45%
Potassium	30.37mg	14%
Total Carbs	5.63g	41%
Sugars	5.01g	443%
Dietary Fiber	0.38g	33%
Protein	2.92g	129%
Vitamin C	1.8mg	66%
Vitamin A	0.1mg	54%
Calcium	3.2mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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