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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
