Try this Carrots Amandine recipe, or contribute your own.
Suggest a better description1. ADD CARROTS TO SALTED WATER. 2. BRING TO A BOIL; SIMMER 20 MINUTES OR UNTIL TENDER. 3. DRAIN; SET ASIDE FOR USE IN STEP 5. 4. ADD BROWN SUGAR, ORANGE RIND, ORANGE JUICE, AND ALMONDS TO MELTED BUTTER OR MARGARINE. 5. ADD GLAZE TO CARROTS; MIX UNTIL CARROTS ARE WELL COATED. : NOTE: 1. IN STEP 1, 20 LB FRESH CARROTS A.P. WILL YIELD 16 LB 6 OZ CARROTS CUT IN 2 INCH STRIPS. NOTE: 2. IN STEP 4, 11 OZ (2 ORANGES) FRESH ORANGES A.P. WILL YIELD 1/3 CUP JUICE AND 3 TBSP RIND. NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q08400 SERVING SIZE: 1/2 CUP (2 From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (76g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 31 | ||
Calories from Fat: 2 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.3mg | 2 % | |
Potassium 239.4mg | 6 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.2g | ||
Protein 0.7g | 1 % | |
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: 31
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.