Carrots with Ginger Recipe
Ingredients
| Baby carrot | 1 Cup (16 tbs) | |
| Ginger | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Parsley | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 418 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 19.7 g98.5%
Trans Fat 0 g
Cholesterol 87.1 mg29%
Sodium 609.6 mg25.4%
Total Carbohydrates 27 g9.1%
Dietary Fiber 4.9 g19.5%
Sugars 19 g
Protein 9 g18.4%
Vitamin A 431% Vitamin C 40.6%
Calcium 33.1% Iron 13%
*Based on a 2000 Calorie diet
Directions
1) In a pot, add water and salt and boil.
2) Mix together potato flour with little milk.
MAKING
3) Thinly slice the ginger.
4) In a pan or casserole, add all ingredients except the parsley.
5) Add in enough milk to cover.
6) Cook either on top of the stove or in the oven.
7) When done, add in the potato flour mix.
8) Allow to thicken slightly.
SERVING
9) Garnish with parsley and serve.
Chef
