Carrots and Green Onions in Balsamic Vinegar
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INGREDIENTS
- 2 lg Carrots; thinly sliced
- Minced chives; for garnish
- 3 tb Balsamic vinegar
- 1 ts Honey
- 1/4 c Dry sherry or defatted stock
- 1/2 c Green Onions ; chopped
INSTRUCTIONS
Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scortching. Transfer to serving bowl. Garnish with chives. Yield: 2-3 servings. Per serving: 49 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 27mg Sodium NOTES : This simple saute of carrots and green onions is an excellent side dish for grilled foods. Recipe by: Mary Carroll Posted to MC-Recipe Digest V1 #892 by Lisa Minor
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (20g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 18 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3.8mg | 0 % | |
| Potassium 31.6mg | 1 % | |
| Total Carbohydrate 4g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 3.8g | ||
| Protein 0.2g | 0 % | |
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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: 18
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