Ingredients:
- as needed --- water see note in directions
- to taste --- white pepper
- as needed --- chopped parsley
Directions:
- Trim, peel, and slice the carrots.
- Place them in a saucepan or straight-sided sauté pan.
- Add water to barely cover the carrots.
- Add the butter, sugar, and salt.
- Bring to a boil.
- Lower heat and simmer until the carrots are tender and the water is nearly evaporated.
- If done properly, these should happen at the same time.
- Toss the carrots so that they are well coated with the glaze that is left in the pan.
- Garnish with chopped parsley.
- ===================================
- NOTE:
- Sometimes Vichy water or other bottled mineral water is used, but it is not necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 43.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 12.7mg | 4% | |
| Sodium | 279.2mg | 12% | |
| Potassium | 394.5mg | 8% | |
| Total Carbs | 12.95g | 4% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1.3mg | 43% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.37 Kcal (307 kJ) | ||
| Calories from fat | 33.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 7% | |
|---|---|---|---|
| Cholesterol | 9.78mg | 4% | |
| Sodium | 214.94mg | 12% | |
| Potassium | 303.71mg | 8% | |
| Total Carbs | 9.97g | 4% | |
| Sugars | 5.23g | 27% | |
| Dietary Fiber | 2.84g | 15% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 5.7mg | 12% | |
| Vitamin A | 1mg | 43% | |
| Calcium | 32.4mg | 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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