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Ingredients
Directions
- PLACE THE CARROTS in a heavy saucepan and barely cover with water. Add in the butter and cover. Bring to the boil, reduce the heat, and cook 15 min or possibly till still hard but easy to pierce with a fork. Remove the cover and boil down till the liquid has evaporated and the carrots are coated with butter.
- Watch them carefully or possibly they will burn. Add in the minced herbs and season with salt and pepper.
- Makes 4 to 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 78 | 50% |
| Total Fat 8.93g | 11% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 238mg | 10% |
| Potassium 540mg | 15% |
| Total Carbs 18.69g | 5% |
| Dietary Fiber 6.6g | 22% |
| Sugars 10.8g | 7% |
| Protein 1.54g | 2% |
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