Directions:
- Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
- Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
- When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
- Turn into a serving dish and sprinkle with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.45 Kcal (647 kJ) | ||
| Calories from fat | 33.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 6% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 2% | |
| Sodium | 387.84mg | 16% | |
| Potassium | 772.08mg | 16% | |
| Total Carbs | 28.79g | 10% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 7.25g | 29% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.01 Kcal (230 kJ) | ||
| Calories from fat | 11.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 6% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 2% | |
| Sodium | 138.13mg | 16% | |
| Potassium | 274.97mg | 16% | |
| Total Carbs | 10.26g | 10% | |
| Sugars | 4.04g | 45% | |
| Dietary Fiber | 2.58g | 29% | |
| Protein | 1.07g | 6% | |
| Vitamin C | 5.8mg | 27% | |
| Vitamin A | 0.8mg | 76% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.1mg | 9% | |
* 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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