Try this Baby Carrots with Ginger and Sage Butter recipe, or contribute your own.
Suggest a better descriptionPoach carrots in simmering water or chicken broth until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage; then add carrots and gently saute 2 to 3 minutes to blend flavors. Typos by Brenda Adams
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 8 | ||
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Calories: 681 | ||
Calories from Fat: 624 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.3g | 92 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 99.1mg | 3 % | |
Potassium 311.7mg | 8 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 13.7g | ||
Protein 1.6g | 2 % | |
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: 681
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