Dilled Carrots a la Oregon
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INGREDIENTS
- Freshly ground pepper to
- 2 tb Sugar
- 1 tb Chopped parsley
- 1 c White vinegar
- 2 lb Carrots; cut in 1 1/2-inch
- 2 ts Salt
- 1 ts Dried dill
INSTRUCTIONS
Steam carrots until just tender (about 10 to 15 minutes). Rinse with cold water to stop cooking, then place in a small bowl with cover. Combine remaining ingredients (except parsley) and pour over carrots. Cover and refrigerate overnight. Drain and serve topped with parsley. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1237g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 368 | ||
| Calories from Fat: 4 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14.3mg | 0 % | |
| Potassium 211.5mg | 6 % | |
| Total Carbohydrate 83.7g | 25 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 80.2g | ||
| Protein 1.6g | 2 % | |
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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: 368
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