|Fresh carrots/2 cups canned carrots with stock||5 Large|
Wash and scrape the carrots if you are using fresh ones.
Cook them in lightly salted water until they are soft.
Mash the carrots with their stock.
Melt the butter in a large saucepan.
Add the flour, stirring with a wooden spoon until blended.
Gradually add the milk (heat it first or let it come to room temperature).
Allow this to simmer for 10 minutes, stirring occasionally.
Add the carrots and the stock, salt, sugar to taste, and parsley.
Serving size: Complete recipe
Calories 1617 Calories from Fat 778
% Daily Value*
Total Fat 87 g134%
Saturated Fat 50.9 g254.5%
Trans Fat 0 g
Cholesterol 253.7 mg84.6%
Sodium 2955.3 mg123.1%
Total Carbohydrates 159 g53%
Dietary Fiber 11.4 g45.5%
Sugars 117.8 g
Protein 68 g136.1%
Vitamin A 1281.6% Vitamin C 68.7%
Calcium 229% Iron 22.2%
*Based on a 2000 Calorie diet