Flemish Carrots

1. Melt the butter in a nonstick pan over medium heat.

2. Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.

3. Mix in water, brown sugar, salt and mace.

4. Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp).

5. Remove cover and cook for 2 minutes.

6. Whisk egg yolks and cream until well blended and frothy.

7. Stir unto carrots.

8. Season with lemon juice and serve.

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Nutrient	Quantity
Total fats	80.7162 g
Protein	25.0513 g
Carbohydrates	81.6527 g
Energy	1086.1244 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2642 g
Water	608.3201 g
Aspartic acid	2.8708 g
Calcium, Ca	486.9205 mg
Lutein + zeaxanthin	1623.5275 g
Fiber, total dietary	21.9727 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	40460.8725 g
Niacin	9.4549 mg
Vitamin A, RAE	4206.225 g
Arginine	3.1164 g
Riboflavin	0.7718 mg
Tocopherol, beta	0.0658 mg
Fatty acids, total polyunsaturated 15:0	0.0046 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0694 g
Glutamic acid	5.8339 g
Sodium, Na	406.6625 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4095 g
Total lipid (fat)	80.7162 g
Manganese, Mn	3.1663 mg
Fructose	2.9755 g
Proline	1.1509 g
Fatty acids, total saturated 16:0	8.6245 g
Fatty acids, total saturated 8:0	2.9191 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	26.119 g
Choline, total	322.7967 mg
Sugars, total	32.4377 g
Serine	1.5213 g
Fatty acids, total saturated 10:0	2.3233 g
Fatty acids, total saturated 18:0	4.1997 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.9492 mg
Selenium, Se	19.6569 g
Ash	9.8275 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	16.2282 g
Pantothenic acid	3.1103 mg
Phenylalanine	1.3164 g
Copper, Cu	1.6875 mg
Betaine	2.267 mg
Thiamin	1.1921 mg
Retinol	126.14 g
Methionine	0.6605 g
Iron, Fe	6.7398 mg
Carbohydrate, by difference	81.6527 g
Phosphorus, P	902.8138 mg
Folate, total	232.0615 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Lycopene	4.88 g
Alanine	1.6162 g
Cholesterol	368.9 mg
Valine	1.5204 g
Fatty acids, total saturated 18:2 undifferentiated	14.6223 g
Glycine	1.3337 g
Carotene, alpha	16980.68 g
Glucose (dextrose)	3.2129 g
Fatty acids, total saturated 14:0	7.3997 g
Zinc, Zn	5.9044 mg
Isoleucine	1.3002 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	18.4653 g
Fatty acids, total polyunsaturated	15.0911 g
Fatty acids, total saturated 14:1	0.0085 g
Leucine	2.1147 g
Tocotrienol, alpha	0.059 mg
Vitamin A, IU	82058.375 IU
Folate, DFE	232.0615 g
Tryptophan	0.4032 g
Vitamin C, total ascorbic acid	38.0984 mg
Phytosterols	0.1551 mg
Galactose	0.0238 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0109 g
Fatty acids, total saturated 6:0	0.2364 g
Starch	6.9784 g
Lactose	0.0238 g
Tyrosine	1.0223 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	64.654 g
Fatty acids, total saturated	44.391 g
Histidine	0.7506 g
Fatty acids, total monounsaturated	16.73 g
Threonine	1.7675 g
Folate, food	232.0615 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.83 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	4.1209 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	155.1114 mg
Lysine	1.4413 g
Potassium, K	2265.7214 mg
Cystine	0.7972 g
Fluoride, F	15.616 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	0.25 cup	342	15.714	28.8
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Cream	0.5 cup	396	7.98	41.616
Brown sugar	1 tablespoon	34.2	8.8281	0
Carrot	8	200.08	46.7504	1.1712
Egg yolk	2	109.48	1.2206	9.0236
Water	0.33 cup	0	0	0
mace	0 teaspoon	1.0094	0.1073	0.0688