Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight. Recipe By : Elizabeth Powell From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 306.1mg||11 %|
|Potassium 147.3mg||4 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 81.9g|
|Protein 1.1g||2 %|
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Calories per serving: 381
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