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Carrot sauce

  • 22/04/2005
  • Easy
  • 4
  • 40 min

You are tired of classic sauces and want to try something original with light meat and rice, but prepared with side dishes which you always have at home. Creamy carrot sauce is exactly what you are looking for!

Ingredients

  • 250 g carrots
  • 80 g potatoes
  • 20 g butter
  • 2 teaspoons Vegeta
  • 3-4 spoons lemon juice
  • 100 ml water
  • 100 ml cooking cream
  • 1 spoon chopped parsley

Preparation

  1. 1.
    Cut peeled carrots and potatoes into rather big pieces and boil them in slightly salted water.
  2. 2.
    Chop them in food processor while still hot and return to container.
  3. 3.
    Add some butter, Vegeta, water and lemon juice.
  4. 4.
    Boil briefly, add cream and sprinkle with parsley.

Serving

Serve with chicken stakes and boiled basmati rice.

Advice

While chopping carrots add some water you previously boiled vegetables in.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 120 / 502 - -
Fat g 7,23 - -
Carbohydrates g 13,02 - -
Dietary fibre g 2,51 - -
Protein g 1,93 - -
Salt g 0,24 0 0
Vitamin A μg 15.665,60 392 313
Vitamin D μg 4,32 2 2
Vitamin C mg 11,39 15 13
Niacin mg 1,03 7 5
Potassium mg 265,59 7 7
Calcium mg 50,88 5 5
Phosphorous mg 53,39 7 7

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)