Directions:
- Place the carrots in a medium saucepan with water to cover.
- Add the butter and bring to a boil.
- Simmer until the carrots are tender, about 5 minutes.
- Use a slotted spoon to transfer the carrots to a food processor or blender, leaving the cooking liquid in the saucepan.
- Add the ginger and puree until smooth.
- Season with salt and pepper to taste.
- Return the carrot cooking water to a simmer, then reduce the heat to medium-low and simmer, taking care not to burn the liquid (there are a lot of natural sugars from the carrots in it), until the liquid is reduced to about 2 tablespoons and is syrupy, about 15 minutes.
- Add this glaze to the puree and pulse to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.25 Kcal (876 kJ) | ||
| Calories from fat | 205.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.89g | 35% | |
|---|---|---|---|
| Cholesterol | 60.74mg | 20% | |
| Sodium | 13.7mg | 1% | |
| Potassium | 57.86mg | 1% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.4mg | 15% | |
| Calcium | 11.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 475.02 Kcal (1989 kJ) | ||
| Calories from fat | 467.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.96g | 35% | |
|---|---|---|---|
| Cholesterol | 137.88mg | 20% | |
| Sodium | 31.1mg | 1% | |
| Potassium | 131.36mg | 1% | |
| Total Carbs | 3.69g | 1% | |
| Sugars | 1.76g | 3% | |
| Dietary Fiber | 1.06g | 2% | |
| Protein | 1.01g | 1% | |
| Vitamin C | 2.1mg | 2% | |
| Vitamin A | 1mg | 15% | |
| Calcium | 27mg | 1% | |
* 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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