10 Ingredients
  • 6 cups water
  • 12 ounces baby carrots
  • 1 tablespoon butter
  • 2 cups vertically sliced spring onion, white parts only (about 9 ounces)
  • 1 teaspoon sugar
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh tarragon
  • 2 cups pea tendrils or watercress
Nutrition
84
4% daily value
4 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

5% 3

Saturated

9% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

4% 13

Carbs (net)

- 9

Fiber

18% 5

Sugars

- 7

Sugars, added

- 1

Protein

4% 2

Cholesterol

3% 8

Sodium

9% 221

Calcium

10% 102

Magnesium

9% 38

Potassium

10% 469

Iron

12% 2

Zinc

5% 1

Phosphorus

8% 56

Vitamin A

79% 714

Vitamin C

21% 18

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

12% 0

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

14% 2

Vitamin E

5% 1

Vitamin K

177% 213

Sugar alcohols

- 0

Water

- 506
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