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Ingredientes
- 1 lb (6 med) carrots, julienned
- 1 x chicken bouillon cube dissolved in 1/2 c. boiling water
- 1/4 c. butter
- 3 med onions, sliced
- 1 Tbsp. flour
- 1/4 tsp salt
- 1 dsh pepper
- 3/4 c. water
Direcciones
- Cook carrots in bouillon, covered, 10 minutes. Heat butter; add in onions and cook 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling. Add in carrots and stock; simmer, uncovered, 10 minutes. Add in healthy pinch of sugar.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 70 | 71% |
| Total Fat 7.96g | 10% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 282mg | 12% |
| Potassium 111mg | 3% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.22g | 1% |
| Protein 1.57g | 3% |
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