Auberge Creamed Carrots With Basil And Garlic

1. Peel and slice the carrots on the diagnal - into about 1/2 slices.

2. Boil gently or steam for about 7-10 minutes, until just softening a bit.

3. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.

4. Drain and add the creme fraiche, garlic & basil to the carrots in the pan.

5. Put the lid on again and gently mix around in the pan by shaking it.

6. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!

7. You can garnish them with a bit more chopped basil OR chopped parsley if you wish.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.0999 g
Protein	4.274 g
Carbohydrates	43.501 g
Energy	186.3794 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0147 g
Water	402.1036 g
Aspartic acid	0.8671 g
Calcium, Ca	152.8127 mg
Lutein + zeaxanthin	1261.0145 g
Fiber, total dietary	12.7289 g
Carotene, beta	37635.6812 g
Niacin	4.4747 mg
Vitamin A, RAE	3792.1648 g
Arginine	0.4149 g
Riboflavin	0.2644 mg
Tocopherol, beta	0.0454 mg
Glutamic acid	1.6651 g
Sodium, Na	313.0498 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0091 g
Total lipid (fat)	1.0999 g
Manganese, Mn	0.6689 mg
Fructose	2.4952 g
Proline	0.2467 g
Fatty acids, total saturated 16:0	0.1594 g
Sucrose	16.284 g
Choline, total	40.1176 mg
Sugars, total	21.5056 g
Serine	0.2466 g
Fatty acids, total saturated 18:0	0.0092 g
Vitamin B-6	0.6287 mg
Selenium, Se	0.4589 g
Ash	4.4262 g
Fatty acids, total saturated 18:1 undifferentiated	0.056 g
Pantothenic acid	1.242 mg
Phenylalanine	0.279 g
Copper, Cu	0.2109 mg
Betaine	1.8215 mg
Thiamin	0.3 mg
Methionine	0.0913 g
Iron, Fe	1.4168 mg
Carbohydrate, by difference	43.501 g
Phosphorus, P	159.7468 mg
Folate, total	87.384 g
Tocopherol, gamma	0.0028 mg
Lycopene	4.5359 g
Alanine	0.5149 g
Valine	0.3152 g
Fatty acids, total saturated 18:2 undifferentiated	0.5229 g
Glycine	0.2154 g
Carotene, alpha	15771.4255 g
Glucose (dextrose)	2.6766 g
Zinc, Zn	1.1029 mg
Isoleucine	0.3511 g
Fatty acids, total polyunsaturated	0.5376 g
Leucine	0.4661 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	75870.4232 IU
Folate, DFE	87.384 g
Tryptophan	0.0551 g
Vitamin C, total ascorbic acid	27.08 mg
Galactose	0.0048 g
Starch	6.4864 g
Tyrosine	0.1964 g
Vitamin K (phylloquinone)	67.2024 g
Fatty acids, total saturated	0.1685 g
Histidine	0.1823 g
Fatty acids, total monounsaturated	0.0651 g
Threonine	0.8682 g
Folate, food	87.384 g
Cryptoxanthin, beta	0.8127 g
Vitamin E (alpha-tocopherol)	3.0078 mg
Magnesium, Mg	55.5618 mg
Lysine	0.46 g
Potassium, K	1456.709 mg
Cystine	0.377 g
Fluoride, F	14.515 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Carrot	1 lb	185.9731	43.4542	1.0886
Basil	2 teaspoons	0.4063	0.0468	0.0113
creme fraiche	2 tablespoons	0	0	0
garlic granule	1 teaspoon	0	0	0