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.
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