Carrot Vichy (mike Reeh/thunder Bay Grille)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots sliced |
| 3/4 | c | Water |
| 1 | T | Sugar |
| 1 | t | Chicken base |
| 1 | t | Dill weed |
| 1/8 | t | White pepper |
| 1/4 | c | Water |
| 4 | T | Cornstarch |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Combine 3/4 cup water and carrots, bring to a boil. Add sugar, chicken base, dill weed, white pepper. Cook carrots until tender. Stir cornstarch and (1/4 cup) water together and thicken. Finish with heavy cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 203
Total Fat: 23.2g
Cholesterol: 81.5mg
Sodium: 347.8mg
Potassium: 1533mg
Carbohydrates: 87.7g
Fiber: 13.2g
Sugar: 34.1g
Protein: 5.8g