|Freshly ground pepper||To Taste|
|Butter||1 Teaspoon (For Reheating)|
Scrape carrots and slice in very thin slices.
Melt butter in a saucepan with a tight cover, add the carrots.
Stir slowly until all the carrots are thoroughly coated with the butter.
Add 1 teaspoon boiling water, cover saucepan and cook on asbestos mat until carrots are tender.
Season to taste with salt and pepper.
Next evening, reheat quickly over high flame in a little butter.
Serving size: Complete recipe
Calories 492 Calories from Fat 250
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 17.4 g86.8%
Trans Fat 0 g
Cholesterol 71.7 mg23.9%
Sodium 812.6 mg33.9%
Total Carbohydrates 59 g19.7%
Dietary Fiber 17.3 g69.4%
Sugars 28.9 g
Protein 6 g12.1%
Vitamin A 2054.8% Vitamin C 60.3%
Calcium 21.4% Iron 11.8%
*Based on a 2000 Calorie diet