Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Butter Pepper Carrots Recipe
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 2%
CARBS 7G36% OF CAL
2G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 6G65% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed carrots finished with butter and white pepper. A simple, elegant vegetable side for roasted meats.
sidebritish♒ steamergluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g (10.6 oz) Chantenay carrots (, peeled)
- 2 tbsp salted butter
- 1/4 tsp white pepper
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 2%
CARBS 7G36% OF CAL
2G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 6G65% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 97mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 27mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 97MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.