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Suggest a better descriptionsaute carrots, half of the chopped onion, and parsley in butter in medium saucepan until golden brown. Add flour and cook until slightly brown, stirring con stantly. Add white wine, consomme, and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile, put remaining onion and red wine into an 8-inch skillet. Bring to a boil and cook for about 10 minutes until 2 tablespoons of liquid remain. Drain liquid from carrot mixture into red wine. Add lemon juice and cook 10 to 15 minutes until reduced to about 1 cup. Serve warm. Yield: 1 cup. From
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 94 | ||
Calories from Fat: 52 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 686mg | 24 % | |
Potassium 64.2mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
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: 94
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