Creamy carrots

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I love raw carrots, but when it comes to cooked carrots, I am very difficult… However, I love this recipe! That’s actually the only way I cook carrots outside of big spicy dishes like curries and couscous. I thus needed to share it!

Creamy carrots

30 minutes // 170kcal

* IngrEdients *

  • 2 large carrots (3-4 small/medium carrots)
  • 1 garlic clove
  • 2 tbsp soy cream
  • 10 g soy butter (or other vegetable butter)
  • salt and pepper

* ReCIPE *

  • Wash the carrots and cook them in a big pan of boiling water until you can stick a knife in them (cut them in 2 if they are too big). Don’t wait until they break, they must not be too soft!

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  • Rinse them under cool water, peel them and chop them.
  • Warm the vegetable butter in a frying pan and cook the crushed garlic clove. Add the carrots.
  • Add cream, salt and pepper and stir. Leave for a couple more minutes.
  • It’s ready, bon appétit !

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* Nutrition *

Energy : 170kcal [carbs : 18g; fats : 10g; proteins : 4g]

This recipe is a good source of :

  • Fibers
  • Omega 3
  • Vitamins A (>100% of the RDI!), B6, B9, E, K
  • Potassium

This recipe also contains :

  • Proteins
  • Vitamins B1, B2, B3, C
  • Calcium, magnesium

Sources:
– EFSA
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