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Ingredients
20 baby carrots, about 1 pound
Salt to taste if desired
¼ cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped shallots
Nutritional analysis per serving (4 servings)
11 grams carbs; 17 milligrams cholesterol; 95 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 4 grams fiber; 311 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and scrape the carrots, leaving them whole.
- Step 2
Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
- Step 3
Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.
Private Notes