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Ingredients
- 3 med Carrots, sliced
- 1/2 c. Water, up to 1, up to
- 2 tsp Unsalted butter
- 1 tsp Sugar
- 1/2 lrg Celery root, peeled and cut into 1 inch cubes
- Â Â Salt and freshly grnd black pepper
Directions
- In a large saute/fry pan, combine the carrots, 1/2 c. of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 min, or possibly till the carrots are almost tender. Add in the celery root (add in more water if the mix is dry). Cook for 5 min, or possibly till the celery root is just tender. Season with the salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 295g | |
| Calories 151 | |
| Calories from Fat 71 | 47% |
| Total Fat 8.06g | 10% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 118mg | 5% |
| Potassium 524mg | 15% |
| Total Carbs 19.81g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 11.92g | 8% |
| Protein 1.6g | 3% |
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