Directions:
- Reduce chicken stock in sauce pan by almost 1/2 to concentrate flavor.
- Cut carrots in 1 1/2 inch peices.
- In saucepan, melt butter and saute' onion and parsley till tender.
- Add carrots, chicken stock and nutmeg.
- Cover and cook over medium heat for about 25 minutes.
- Uncover and cook another 20 minutes or until carrots are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.86 Kcal (464 kJ) | ||
| Calories from fat | 64.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Cholesterol | 19.52mg | 7% | |
| Sodium | 214.75mg | 9% | |
| Potassium | 212.12mg | 5% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.17 Kcal (273 kJ) | ||
| Calories from fat | 38.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 11% | |
|---|---|---|---|
| Cholesterol | 11.47mg | 7% | |
| Sodium | 126.24mg | 9% | |
| Potassium | 124.7mg | 5% | |
| Total Carbs | 4.55g | 3% | |
| Sugars | 2.25g | 15% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 2.68g | 9% | |
| Vitamin C | 1.5mg | 4% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 8mg | 1% | |
* 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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