You are here

Special Carrots

Canadian.Recipes's picture
  Young carrots 1 Pound, pared (Tender)
  Water 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg yolk 1
  Heavy cream 2 Tablespoon
  Melted butter/Margarine 1 Tablespoon
  Finely minced parsley 1 Tablespoon
  Crushed thyme/Ground ginger 1⁄8 Teaspoon

Use carrots whole and trim to about the same length (cut into 4-inch lengths if carrots are large).
Put into a small skillet with the water, butter, sugar, and salt.
Cover tightly and bring to boiling.
Cook over low heat 15 minutes, or until crisp-tender; shake frequently.
Meanwhile, mix egg yolk and remaining ingredients until blended.
Add to cooked carrots in skillet; mix gently.
Remove from heat; stir until the curd coats carrots, about 2 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 685 Calories from Fat 464

% Daily Value*

Total Fat 53 g81.2%

Saturated Fat 31.6 g158.2%

Trans Fat 0 g

Cholesterol 323 mg107.7%

Sodium 829.5 mg34.6%

Total Carbohydrates 51 g17%

Dietary Fiber 13.3 g53.1%

Sugars 26.8 g

Protein 8 g16.2%

Vitamin A 1577% Vitamin C 79.8%

Calcium 22.3% Iron 15.7%

*Based on a 2000 Calorie diet

Special Carrots Recipe