• Serves
    6
  • 140
    Calories

Dietician's Tip: Carrots are a good source of beta carotene and fiber.

Ingredients

  • 10 carrots, scraped and sliced
  • 1 1/2 tablespoons sugar
  • 2 cups water
  • 3 tablespoons all-purpose (plain) flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups fat-free milk
  • 2 tablespoons fresh parsley, chopped

Directions

In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.

In a separate saucepan, whisk together flour, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.

In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

Nutritional analysis per serving

Serving size: About 1.5 cups

  • Calories 140
  • Cholesterol 3 mg
  • Monounsaturated fat trace
  • Saturated fat trace
  • Sodium 164 mg
  • Total carbohydrate 27 g
  • Dietary fiber 3 g
  • Protein 7 g
  • Serving size About 1.5 cups
  • Total fat trace
  • Dairy foods (low-fat or fat-free) 1/2
  • Grains and grain products 1/2
  • Vegetables 2
  • Carbohydrates 1/2
  • Protein and dairy 1/2
  • Vegetables 2
  • Milk and milk products 1/2
  • Nonstarchy vegetables 2
  • Starches 1/2
Last Updated: 04-18-2014
RCP-20049649
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.