Directions:
- In heavy saucepan, combine 2 tablespoons butter, 1/4 cup water, 1 tablespoon sugar, and 1/4 teaspoon dried tarragon, crushed.
- Add 4 cups quartered carrots (about 1 pound).
- Cover tightly; cook over low heat 25 minutes.
- Season with salt and pepper; sprinkle with 1 teaspoon snipped parsley.
- Serves 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.26 Kcal (294 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 53.03mg | 2% | |
| Potassium | 244.95mg | 5% | |
| Total Carbs | 8.92g | 3% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.8mg | 27% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.57 Kcal (321 kJ) | ||
| Calories from fat | 37.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 11.09mg | 3% | |
| Sodium | 57.79mg | 2% | |
| Potassium | 266.95mg | 5% | |
| Total Carbs | 9.72g | 3% | |
| Sugars | 5.54g | 20% | |
| Dietary Fiber | 2.48g | 9% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 5.3mg | 8% | |
| Vitamin A | 0.9mg | 27% | |
| Calcium | 30.1mg | 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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