Directions:
- In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook for 5-8 minutes or until crisp-tender.
- Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; stir into sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.72 Kcal (543 kJ) | ||
| Calories from fat | 68.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 20.2mg | 7% | |
| Sodium | 272.45mg | 11% | |
| Potassium | 387.18mg | 8% | |
| Total Carbs | 14.69g | 5% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 1.2mg | 41% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.06 Kcal (318 kJ) | ||
| Calories from fat | 40.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 12% | |
|---|---|---|---|
| Cholesterol | 11.84mg | 7% | |
| Sodium | 159.76mg | 11% | |
| Potassium | 227.03mg | 8% | |
| Total Carbs | 8.61g | 5% | |
| Sugars | 3.7g | 25% | |
| Dietary Fiber | 2.16g | 15% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 4.6mg | 13% | |
| Vitamin A | 0.7mg | 41% | |
| Calcium | 27.5mg | 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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