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INGREDIENTS

6 Cloves garlic; to 8
1 1/2 c Water
2 Sprigs dill; or more
1 ts Salt
1/4 c Balsamic vinegar
1 tb Mustard seed
2 tb Honey
1 1/2 lb Baby carrots

Servings

INSTRUCTIONS

Heat 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." on Jan 6, 1998

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 12 Servings

Calories: 34
Calories from Fat: 4 (12%)

Amt Per Serving		% DV

	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.

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Calories per serving: 34

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