Directions:
- Trim and wash carrots and halve lengthwise
- Melt butter over medium add milk, season with salt and pepper , add carrots and cook gently until temder.
- Remove from heat, stir in cream and beaten egg yolks and reheat, but do not boil, stirring until eggs thicken
- Correct seasonings if necessary and add parsley
- 4 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.6 Kcal (970 kJ) | ||
| Calories from fat | 147.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.38g | 25% | |
|---|---|---|---|
| Cholesterol | 125.9mg | 42% | |
| Sodium | 154.65mg | 6% | |
| Potassium | 573.69mg | 12% | |
| Total Carbs | 17.22g | 6% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 0.5mg | 3% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.31 Kcal (424 kJ) | ||
| Calories from fat | 64.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 25% | |
|---|---|---|---|
| Cholesterol | 55.08mg | 42% | |
| Sodium | 67.65mg | 6% | |
| Potassium | 250.97mg | 12% | |
| Total Carbs | 7.53g | 6% | |
| Sugars | 3.95g | 36% | |
| Dietary Fiber | 1.97g | 18% | |
| Protein | 2.49g | 11% | |
| Vitamin C | 4.2mg | 16% | |
| Vitamin A | 0.7mg | 54% | |
| Iron | 0.2mg | 3% | |
| Calcium | 49mg | 11% | |
* 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!
