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Suggest a better descriptionSaute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm. The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating. Makes 1 1/2 cups. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield"
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Serving Size: 1 Serving (1064g) | ||
Recipe Makes: 1 | ||
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Calories: 899 | ||
Calories from Fat: 425 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 122mg | 38 % | |
Sodium 4887.5mg | 169 % | |
Potassium 1234.8mg | 32 % | |
Total Carbohydrate 60.6g | 18 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 51.8g | ||
Protein 9.6g | 14 % | |
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: 899
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