|Carrots||3 Cup (48 tbs), sliced or cut lengthwise|
Scrub carrots and cut as desired.
Rinse in cold water and place in one-quart sauce pan.
Cover and place over medium heat until cover is too hot to touch (3-5 minutes).
Reduce heat to low and cook about 15 minutes.
Add salt and butter.
Arrange with Buttered Peas on vegetable plate.
Serving size: Complete recipe
Calories 265 Calories from Fat 115
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 751.1 mg31.3%
Total Carbohydrates 37 g12.3%
Dietary Fiber 10.8 g43%
Sugars 18.2 g
Protein 4 g7.4%
Vitamin A 1290.4% Vitamin C 37.8%
Calcium 13.1% Iron 6.4%
*Based on a 2000 Calorie diet