Directions:
- Place carrots and chicken broth in a saute pan, cover with lid and simmer until crisp-tender, about 10 minutes, depending on the size of the carrots. Add additional broth or water as needed to reach desired tenderness. Liquid should be gone by the time carrots are tender.
- Add remaining ingredients and saute, stirring frequently, until the liquid is reduced to a buttery sauce, about 3 minutes. Do not let the butter scorch. Serve immediately.
- Note: Don't skip the chicken broth. Using regular water to steam the carrots does not impart the same flavor and saltiness of the broth. You may use water with chicken bouillon or chicken soup base, both work equally well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.61 Kcal (254 kJ) | ||
| Calories from fat | 39.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 152.66mg | 6% | |
| Potassium | 164.57mg | 4% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 65.64 Kcal (275 kJ) | ||
| Calories from fat | 42.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 12.4mg | 4% | |
| Sodium | 165.31mg | 6% | |
| Potassium | 178.21mg | 4% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 3.09g | 11% | |
| Dietary Fiber | 1.92g | 7% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.7mg | 21% | |
| Iron | 0.7mg | 3% | |
| Calcium | 28.1mg | 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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