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Suggest a better descriptionCook 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 | ||
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Calories: 381 | ||
Calories from Fat: 60 (16%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 381
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