Directions:
- Peel and cut the carrots on the bias into 1/4 inch thick ovals.
- Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
- Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.47 Kcal (563 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 98.96mg | 4% | |
| Potassium | 456.06mg | 10% | |
| Total Carbs | 14.17g | 5% | |
| Sugars | 7.09g | 28% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 1.5mg | 51% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.25 Kcal (369 kJ) | ||
| Calories from fat | 50.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 13% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 8% | |
| Sodium | 64.95mg | 4% | |
| Potassium | 299.31mg | 10% | |
| Total Carbs | 9.3g | 5% | |
| Sugars | 4.65g | 28% | |
| Dietary Fiber | 2.79g | 17% | |
| Protein | 1g | 3% | |
| Vitamin C | 5.6mg | 14% | |
| Vitamin A | 1mg | 51% | |
| Calcium | 32.4mg | 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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