Try this Pecan Topped Apples and Carrots recipe, or contribute your own.
Suggest a better descriptionIn large skillet cook carrots, covered, in small amt of boiling water for 5 min. Drain.
Add butter to carrots, apples, ginger and salt. Cook uncovered over med heat 4-6 min till carrots and apples are JUST tender, stir occasionally. Add vinegar and toss to coat. Transfer to serving dish.
In small bowl mix pecans and parsley and sprinkle over carrots.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 35 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 60.5mg | 2 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 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: 47
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