Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
128
Calories
1g
Protein
12g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 pound carrots, coarsely shredded
- 3 tablespoons butter
- ½ teaspoon salt
- ¼ cup fresh parsley, chopped
Directions
1
Heat the butter in a medium skillet with a lid; add the carrots and salt.
2
Stir to coat well with butter and to distribute the salt.
3
Cover and cook on low heat until tender, 5 minutes, stirring occasionally.
4
Do not over cook.
5
Stir in the parsley and serve at once.
Recipe sourced from
fandom