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Suggest a better descriptionIn a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. Serves 4. Gourmet January 1993
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 1 | ||
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Calories: 796 | ||
Calories from Fat: 631 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.1g | 93 % | |
Saturated Fat 43.9g | 220 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 139mg | 5 % | |
Potassium 906.2mg | 24 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 31.6g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 796
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