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Suggest a better descriptionPeel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter, and cider vinegar. Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper. Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 26 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 63.5mg | 2 % | |
Potassium 19.6mg | 1 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.5g | ||
Protein 0g | 0 % | |
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: 78
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