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Home » Recipes » Carrot Vichy (Mike Reeh/Thunder Bay Grille)

Carrot Vichy (Mike Reeh/Thunder Bay Grille) Recipe

Name: Carrot Vichy (Mike Reeh/Thunder Bay Grille)
Ingredients: 1 lb Carrots sliced; 3/4 c. Water; 1 Tbsp. Sugar; 1 tsp Chicken base; 1 tsp Dill weed; 1/8 tsp White pepper; 1/4 c. Water; 4 Tbsp. Cornstarch; 1/4 c. Heavy cream

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $2.27 view details

1 lb Carrots sliced
3/4 c. Water
1 Tbsp. Sugar
1 tsp Chicken base
1 tsp Dill weed
1/8 tsp White pepper
1/4 c. Water
4 Tbsp. Cornstarch
1/4 c. Heavy cream

Directions

Combine 3/4 c. water and carrots, bring to a boil. Add in sugar, chicken base, dill weed, white pepper. Cook carrots till tender. Stir cornstarch and (1/4 c.) water together and thicken. Finish with heavy cream.

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Amount Per Recipe	%DV
Recipe Size 716g
Calories 443
Calories from Fat 106	24%
Total Fat 12.14g	15%
Saturated Fat 7.08g	28%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 305mg	13%
Potassium 1352mg	39%
Total Carbs 82.04g	22%
Dietary Fiber 11.8g	39%
Sugars 31.76g	21%
Protein 4.68g	7%

Carrot Vichy (Mike Reeh/Thunder Bay Grille) Recipe

Ingredients