Directions:
- Cut carrots cross-wise to make 1/4 inch slices.
- Heat butter in a cooking pan.
- Add carrots, sugar, and water or chicken stock.
- Bring to a boil and cover.
- Simmer until tender.
- Remove carrots and reduce liquid until syrup-like consistency is reached.
- Return carrots and coat in syrup.
- Season with salt if desired.
- Garnish with lemon slices and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.25 Kcal (428 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 80.22mg | 3% | |
| Potassium | 364.53mg | 8% | |
| Total Carbs | 12.59g | 4% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.2mg | 40% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.5 Kcal (237 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 9% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 5% | |
| Sodium | 44.33mg | 3% | |
| Potassium | 201.43mg | 8% | |
| Total Carbs | 6.96g | 4% | |
| Sugars | 3.81g | 28% | |
| Dietary Fiber | 1.88g | 14% | |
| Protein | 0.67g | 2% | |
| Vitamin C | 3.8mg | 11% | |
| Vitamin A | 0.7mg | 40% | |
| Calcium | 24.9mg | 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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