Directions:
- Cut the carrots into matchsticks (one-fourth inch by 1-inch).
- Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.
- Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.
- When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.
- Gently stir the lemon juice into the carrots and bring to a boil.
- Gently stir in the cream and boil a minute or so, just until the carrots are glazed.
- Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.51 Kcal (433 kJ) | ||
| Calories from fat | 47.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 15.31mg | 5% | |
| Sodium | 93.25mg | 4% | |
| Potassium | 429.99mg | 9% | |
| Total Carbs | 13.95g | 5% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.4mg | 46% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72 Kcal (301 kJ) | ||
| Calories from fat | 32.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 8% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 5% | |
| Sodium | 64.87mg | 4% | |
| Potassium | 299.11mg | 9% | |
| Total Carbs | 9.71g | 5% | |
| Sugars | 4.95g | 28% | |
| Dietary Fiber | 2.77g | 16% | |
| Protein | 1.01g | 3% | |
| Vitamin C | 6.2mg | 15% | |
| Vitamin A | 1mg | 46% | |
| Calcium | 33mg | 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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