Melt butter in heavy large skillet over medium heat. Add carrots and saute until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper. Serves 4 to 6. Bon Appetit June 1990
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 1|
|Calories from Fat: 220 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61mg||19 %|
|Sodium 633.9mg||22 %|
|Potassium 1700mg||45 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 35.1g|
|Protein 5.6g||8 %|
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Calories per serving: 424
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