Carrots Vichy
( 824 )
| Side dishes |
| Servings : 4 servings |  |
Difficulty :  , Duration :  , Cost :  |
Nutritional values : 148 Kcal/servings
Carbohydrates : 12.39 g, Fats : 10.75 g, Proteins : 1.14 g
Carbohydrates : 12.39 g, Fats : 10.75 g, Proteins : 1.14 g
Ingredients
500 g carrots 50 g butter 15g caster sugar 10 cl bouillon cube 1 pinch of salt pepper chopped parsley
Preparation
After washed and peeled carrots, cut into thin slices Melt the butter and sugar in a casserole Add the sliced carrots, mixing well to coat the mixture Add salt and broth Close the pan and cook for 10 minutes after turning the valve Sprinkle with parsley before serving
Nutritional references
| Product | Source | Portion (g) | Kcal | Carbohydrates (g) | Fats (g) | Proteins (g) |
|---|---|---|---|---|---|---|
| Powdered sugar | INRA - CIQUAL | 100 | 394 | 105 | 0 | 0 |
| Bouillon cube | WWW | 100 | 0 | 0 | 0 | 0 |
| Chopped parsley | INRA - CIQUAL | 100 | 27 | 1.4 | 0.08 | 4.4 |
| Butter | INRA - CIQUAL | 100 | 752 | 0.5 | 83 | 0.7 |
| Carrots | INRA - CIQUAL | 100 | 31 | 6.7 | 0.3 | 0.8 |
