Directions:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender.
- Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.06 Kcal (649 kJ) | ||
| Calories from fat | 66.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Cholesterol | 21.62mg | 7% | |
| Sodium | 313.43mg | 13% | |
| Potassium | 618.22mg | 13% | |
| Total Carbs | 20.54g | 7% | |
| Sugars | 8.5g | 34% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 1.7mg | 58% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 63.36 Kcal (265 kJ) | ||
| Calories from fat | 27.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 11% | |
|---|---|---|---|
| Cholesterol | 8.84mg | 7% | |
| Sodium | 128.07mg | 13% | |
| Potassium | 252.62mg | 13% | |
| Total Carbs | 8.39g | 7% | |
| Sugars | 3.47g | 34% | |
| Dietary Fiber | 2.09g | 20% | |
| Protein | 1.24g | 6% | |
| Vitamin C | 5.2mg | 21% | |
| Vitamin A | 0.7mg | 58% | |
| Calcium | 40.3mg | 10% | |
* 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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