Directions:
- Cut carrots into slices or strips; place in a saucepan with half the butter, 1/2 cup wine, water & salt.
- Bring quickly to the boil, cover tightly and cook on lowered heat for 10-15 mins depending on size oig carrot pieces.
- Drain off the liquid then add remaining butter, wine & sugar to the pan with carrots and stir until butter has melted, return to heat and finish cooking until carrots are almost tender, stirring & shaking the pan to glaze the carrots evenly.
- Add chopped parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.68 Kcal (987 kJ) | ||
| Calories from fat | 151.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.88g | 26% | |
|---|---|---|---|
| Cholesterol | 44.79mg | 15% | |
| Sodium | 748.41mg | 31% | |
| Potassium | 276.01mg | 6% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 1mg | 35% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.85 Kcal (527 kJ) | ||
| Calories from fat | 81.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 26% | |
|---|---|---|---|
| Cholesterol | 23.92mg | 15% | |
| Sodium | 399.64mg | 31% | |
| Potassium | 147.38mg | 6% | |
| Total Carbs | 6.13g | 4% | |
| Sugars | 3.88g | 29% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 0.56g | 2% | |
| Vitamin C | 2.7mg | 8% | |
| Vitamin A | 0.6mg | 35% | |
| Calcium | 20mg | 4% | |
* 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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