In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper. Yield: 4 servings, 29 calories, 1 gram total fat Recipe by: COOKING LIVE SHOW CL9203
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 415 (91%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 122.1mg||38 %|
|Sodium 6.4mg||0 %|
|Potassium 18.9mg||0 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.7g|
|Protein 0.5g||1 %|
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Calories per serving: 457
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