Carrots a la Creme
- Total Time
- 25 minutes
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Ingredients
Yield:4 servings
- 20baby carrots, about 1 pound
- Salt to taste if desired
- ¼cup heavy cream
- Freshly ground pepper to taste
- 2tablespoons finely chopped shallots
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
95 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 1 gram protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Trim and scrape the carrots, leaving them whole.
- Step 2
Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
- Step 3
Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.
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