|Young carrots||1 Pound, pared (Tender)|
|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.
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