|Small carrots/Longer slender carrots cut in 3-inch pieces||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Pepper white||To Taste|
|Ground ginger||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sliced natural skin almonds||2 Tablespoon, toasted|
Scrape carrots and cut longer, slender carrots into 3-inch pieces and split lengthwise.
Put in heavy saucepan with water, salt and sugar.
Cover and cook until nearly tender, about 10 minutes.
Drain, if necessary, or uncover last few minutes to evaporate liquid.
Sprinkle with a little white pepper, ginger and brown sugar.
Pour in heavy cream and cook over low heat until cream thickens slightly and about half of it has cooked into carrots.
Shake pan often and turn carrots with a wooden spoon to coat evenly with sauce.
Turn into a warm serving bowl and sprinkle with almonds.
Serving size: Complete recipe
Calories 958 Calories from Fat 523
% Daily Value*
Total Fat 60 g92.7%
Saturated Fat 29 g144.8%
Trans Fat 0 g
Cholesterol 164.4 mg54.8%
Sodium 1546.4 mg64.4%
Total Carbohydrates 101 g33.6%
Dietary Fiber 24 g95.9%
Sugars 66.3 g
Protein 14 g27%
Vitamin A 1911.9% Vitamin C 31.3%
Calcium 38.1% Iron 42.5%
*Based on a 2000 Calorie diet