Sauteed Carrots
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INGREDIENTS
- 1 Onion
- 1/2 lb Carrots; shredded
- 1/2 c Yellow bell peppers
- 1/4 c Unsalted butter
- 1/2 c Chicken broth
- Salt & ground black pepper
- 2 ts Sherry wine vinegar
- 1 Tart green apple
- 1/2 c Dried apricots
INSTRUCTIONS
Melt butter in large skillet over medium-high heat. Add onion & cook until browned. Add carrots, bell pepper, apricots & apple. Stir-fry 2 minutes. Stir in broth. Cook covered until carrots are crispy tender. About 5 minutes. Uncover & cook until liquid evaporates. Season with vinegar, salt & pepper. Approximately 4-8 minutes. Per serving (excluding unknown items): 759 Calories; 51g Fat (58% calories from fat); 8g Protein; 77g Carbohydrate; 133mg Cholesterol; 872mg Sodium By Patty
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1150g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2774 | ||
| Calories from Fat: 2498 (90%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 277.6g | 370 % | |
| Saturated Fat 175.2g | 876 % | |
| Monounsaturated Fat 71.7g | ||
| Polyunsanturated Fat 10.5g | ||
| Cholesterol 732.7mg | 225 % | |
| Sodium 671.7mg | 23 % | |
| Potassium 1464mg | 39 % | |
| Total Carbohydrate 83.6g | 25 % | |
| Dietary Fiber 12g | 48 % | |
| Sugars, other 71.6g | ||
| Protein 8.5g | 12 % | |
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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: 2774
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