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1. Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium low, and cook 12 minutes or until tender. Stir in mustard and cr?me de cassis. Sprinkle with salt and pepper. Yield: 6 servings (serving size: 1/2 cup). CALORIES 53 (19% from fat); FAT 1.lg (sat O.2g mono O.3g, poly O.3g); PROTEIN lg; CARB 9.3g; FIBER 2.5g; CHOL Omg; IRON O.4mg; SODIUM 274mg; CALC 23mg Recipe by: Cooking Light, March 1999
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.7mg||1 %|
|Sodium 11.2mg||0 %|
|Potassium 169.5mg||4 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.5g|
|Protein 0.9g||1 %|
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Calories per serving: 78
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