Directions:
- Wash and peel carrots, then cut them into thick sticks.
- Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
- Add the carrot sticks to the caramel mixture and stir to coat.
- Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
- Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.42 Kcal (420 kJ) | ||
| Calories from fat | 40.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Cholesterol | 13.02mg | 4% | |
| Sodium | 136.62mg | 6% | |
| Potassium | 423.66mg | 9% | |
| Total Carbs | 14.7g | 5% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.89 Kcal (293 kJ) | ||
| Calories from fat | 28.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 7% | |
|---|---|---|---|
| Cholesterol | 9.06mg | 4% | |
| Sodium | 95.09mg | 6% | |
| Potassium | 294.86mg | 9% | |
| Total Carbs | 10.23g | 5% | |
| Sugars | 5.17g | 30% | |
| Dietary Fiber | 2.69g | 15% | |
| Protein | 1.1g | 3% | |
| Vitamin C | 6.3mg | 15% | |
| Vitamin A | 0.9mg | 43% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.9mg | 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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