Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
332
Calories
9g
Protein
20g
Fat
32g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large carrots (sliced very thin)
- 1 cup milk 250ml
- 1 tsp sugar 5ml
- 1/2 tsp salt 2ml
- 1/2 tsp pepper 2ml
- 2 tblsps margarine 30ml
- 2 tblsps parsley (minced) 30ml
Directions
1
Wash and scrape carrots. Cut in thin slices lengthwise or round.
2
Place carrots in a gresed 1-1/2 quart casserole dish.
3
Mix together milk, sugar, salt and pepper. Add to carrots.
4
Dot with margarine and sprinkle over with parsley.
5
Cover and bake in 350 F/180 C moderate over for 30-45 minutes or until carrots are fork tender. Serve hot.
6
Category:Belizean Recipes
7
Category:Belizean Appetizers
Recipe sourced from
fandom