Directions:
- In medium saucepan cover carrots with cold water then add 1 teaspoon kosher salt.
- Bring to a low boil then reduce heat and cook seven minutes.
- Drain and return saucepan to stove top.
- When residual water has evaporated add tarragon and butter.
- Cook stirring often until butter is melted then season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.37 Kcal (286 kJ) | ||
| Calories from fat | 26.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 691.86mg | 29% | |
| Potassium | 295.81mg | 6% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.3mg | 7% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.24 Kcal (231 kJ) | ||
| Calories from fat | 21.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 6.17mg | 3% | |
| Sodium | 559.01mg | 29% | |
| Potassium | 239.01mg | 6% | |
| Total Carbs | 7.87g | 3% | |
| Sugars | 4.78g | 24% | |
| Dietary Fiber | 2.91g | 14% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 3mg | 6% | |
| Vitamin A | 1mg | 41% | |
| Iron | 1.1mg | 7% | |
| Calcium | 35.7mg | 4% | |
* 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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