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Suggest a better descriptionSlice carrots into pennies. Put in pot, cover with water, and 1/2 teaspoon salt. Bring to boil and simmer 30 to 40 minutes or until tender. Meanwhile, fry bacon. Remove bacon from pan; brown flour in grease. Drain carrots, saving water from carrots. Add approximately 1 1/2 cups water from carrots to roux, making cream sauce. Add crumbled bacon pieces and mix with drained carrots. Serve. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 | ||
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Calories: 319 | ||
Calories from Fat: 230 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 38.1mg | 12 % | |
Sodium 582.6mg | 20 % | |
Potassium 479.9mg | 13 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 11.4g | ||
Protein 8g | 11 % | |
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: 319
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