Directions:
- In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, 6-8 minutes longer or until carrots are crisp-tender.
- Stir in the syrup, vinegar, salt and pepper. Cook for 5-6 minutes, stirring frequently, or until sauce is thickened. Stir in remaining butter. Garnish with parsley if desired. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.75 Kcal (346 kJ) | ||
| Calories from fat | 19.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 2% | |
| Sodium | 152.1mg | 6% | |
| Potassium | 378.38mg | 8% | |
| Total Carbs | 15.72g | 5% | |
| Sugars | 10.09g | 40% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.96 Kcal (272 kJ) | ||
| Calories from fat | 15.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 3% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 2% | |
| Sodium | 119.4mg | 6% | |
| Potassium | 297.02mg | 8% | |
| Total Carbs | 12.34g | 5% | |
| Sugars | 7.92g | 40% | |
| Dietary Fiber | 2.68g | 14% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 5.3mg | 11% | |
| Vitamin A | 0.9mg | 39% | |
| Calcium | 35.6mg | 5% | |
* 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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