Put all ingredients in a large heavy pot and cover. Bring to a boil, lower heat and cook covered for one hour. Remove the lid and cook for another twenty minutes, stirring occasionally until the carrots are glazed. Recipe by: The Passover Gourmet by Nira Rousso p. 124 Posted to MC-Recipe Digest by Linda Shapiro
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 255 (70%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 0mg||0 %|
|Sodium 347.6mg||12 %|
|Potassium 36.5mg||1 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 30.6g|
|Protein 0.3g||0 %|
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Calories per serving: 366
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