Buttered Carrots
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 5.1 mg | (638 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 großer Pot, 1 Skillet, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Grater, 1 Sieve, 1 Brush, 1 Pizza cutter oder Teigrad, 1 Pasta machine, 1 Plastic wrap, 1 Mini food processor, 1 Hand mixer, 1 Mixing bowl
Preparation steps
1.
Heat half the butter in a wide pan and add the carrots.
2.
Sprinkle over the sugar and add just enough water to cover the carrots. Bring to a boil then add a little salt and reduce the heat, cover with a lid and simmer gently until the carrots are nearly tender.
3.
Remove the lid, simmer until the water has evaporated then stir in the remaining butter. Serve garnished with thyme leaves.
