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Suggest a better descriptionHeat the schmalt or margarine in a medium saucepan over medium heat. Add the carrots and saute until lightly colored, about 5 minutes. Add the broth or water, honey and/or brown sugar, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the carrots are tender but not mush, about 25 minutes. Uncover, increase the heat to medium, and cook, shaking the pan frequently, until most of the liquid is evaporated and the carrots are glazed, about 5 minutes. Garnish with the parsley. Tzimmes can be prepared ahead, stored in the refrigerator for up to 2 days, and reheated before serving. Posted to JEWISH-FOOD digest V97 #242 by Gilda Kurtzman
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Serving Size: 1 Serving (1129g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 392 | ||
Calories from Fat: 25 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1549.3mg | 53 % | |
Potassium 3010.8mg | 79 % | |
Total Carbohydrate 90g | 26 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 63.4g | ||
Protein 10.2g | 15 % | |
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: 392
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