Directions:
- Combine carrots, water, butter, salt, sugar and white pepper in a large saucepan and heat to a simmer. Simmer carrots about 10 minutes until crisp tender. Drain cooking liquid into a small saucepan. Reserve carrots in a large bowl and cover. Heat cooking liquid to a boil. Stir together the flour and cream in a small bowl until smooth. Slowly stir flour mixture into cooking liquid. Simmer 10 minutes, stirring. Pour sauce over carrots and sprinkle with dill. Toss until carrots are coated. Cover and let stand 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.41 Kcal (291 kJ) | ||
| Calories from fat | 38.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 7% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 5% | |
| Sodium | 193.54mg | 8% | |
| Potassium | 220.61mg | 5% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.41 Kcal (299 kJ) | ||
| Calories from fat | 39.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 14.5mg | 5% | |
| Sodium | 199.1mg | 8% | |
| Potassium | 226.96mg | 5% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.4mg | 3% | |
* 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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