Try this Caramelized Carrots recipe, or contribute your own.
Suggest a better descriptionCut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling, salted water, heat carrots to boiling. Cover and simmer for 20 minutes, or until tender. Drain. Meanwhile, grate 1 tablespoon lemon peel and squeeze 2 tablespoons juice from lemon. To carrots, add butter, brown sugar and lemon juice. Cook over medium heat, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes. Garnish with lemon peel. Serves 6. Typed by "Essie" Ethel R. Snyder
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 6 | ||
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Calories: 150 | ||
Calories from Fat: 73 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 159.3mg | 5 % | |
Potassium 512.3mg | 13 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 15.7g | ||
Protein 1.7g | 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: 150
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