Directions:
- Heat the oil in a pot over moderate heat and saute the onion.
- Until tender but not brown, about 5 minutes.
- Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
- Tender, 20 to 30 minutes.
- Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
- Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.74 Kcal (924 kJ) | ||
| Calories from fat | 104.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 18% | |
|---|---|---|---|
| Cholesterol | 136.26mg | 45% | |
| Sodium | 151.93mg | 6% | |
| Potassium | 592.93mg | 13% | |
| Total Carbs | 9.88g | 3% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 20.4g | 41% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.1mg | 12% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 107.24 Kcal (449 kJ) | ||
| Calories from fat | 50.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 18% | |
|---|---|---|---|
| Cholesterol | 66.2mg | 45% | |
| Sodium | 73.81mg | 6% | |
| Potassium | 288.08mg | 13% | |
| Total Carbs | 4.8g | 3% | |
| Sugars | 2.27g | 19% | |
| Dietary Fiber | 1.3g | 11% | |
| Protein | 9.91g | 41% | |
| Vitamin C | 4.6mg | 16% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 1mg | 12% | |
| Calcium | 28.1mg | 6% | |
* 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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