Directions:
- Met the butter in a small sauce pan.
- Remove from the heat and add the ginger. Cover and allow to steep at least 10 minutes to release the ginger flavor (If you are not a big ginger fan decrease the amount to suit your taste). Set aside.
- In a seperate large sauce pan add the sugar and carrots.
- Add 8 cups of water or enough to cover the carrots.
- Bring to a boil. Reduce heat and simmer until the carrots are soft , about 15 to 20 minutes, or tender-crisp if that is what you prefer.
- Drain off water from carrots and add the gingered butter.
- Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.5 Kcal (442 kJ) | ||
| Calories from fat | 69.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 86.02mg | 4% | |
| Potassium | 185.62mg | 4% | |
| Total Carbs | 8.89g | 3% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.8mg | 4% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.83 Kcal (498 kJ) | ||
| Calories from fat | 77.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 12% | |
|---|---|---|---|
| Cholesterol | 22.92mg | 7% | |
| Sodium | 96.89mg | 4% | |
| Potassium | 209.06mg | 4% | |
| Total Carbs | 10.02g | 3% | |
| Sugars | 7.22g | 26% | |
| Dietary Fiber | 2.58g | 9% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 1mg | 28% | |
| Iron | 0.9mg | 4% | |
| Calcium | 30mg | 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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