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Suggest a better descriptionHeat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey until it dissolves. Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 minutes, or until the carrots are as tender as you like them. Cool to room temperature, then add the remaining 2 tablespoons of vinegar and another sprig of dill or two, if desired. Transfer to a tightly lidded container and chill. Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable NOTES : These keep will and get better over time. Recipe by: Vegetable Heaven, Mollie Katzen pp. 62 Posted to Digest eat-lf.v097.n005 by "Ellen C."
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 34 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.1mg | 2 % | |
Potassium 151.5mg | 4 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.3g | ||
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: 34
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