Try this Sauteed Carrots with Red Bell Pepper And Dill recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large skillet over medium heat. Add carrots and saute until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper. Serves 4 to 6. Bon Appetit June 1990
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Serving Size: 1 Serving (626g) | ||
Recipe Makes: 1 | ||
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Calories: 424 | ||
Calories from Fat: 220 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 61mg | 19 % | |
Sodium 633.9mg | 22 % | |
Potassium 1700mg | 45 % | |
Total Carbohydrate 50.2g | 15 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 35.1g | ||
Protein 5.6g | 8 % | |
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: 424
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