Try this Spicy Braised Carrots recipe, or contribute your own.
Suggest a better descriptionParboil carrots for 5 minutes, drain well. Meanwhile, brasie onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft. Stir often and rapidly. Turn heat to low. Combine hot water, spices and lime juice. Slowly add the carrots and water to theonions. Cove rthe pot and simmer for about 30 minutes or to desired tenderness. Total calories per serving: 146 Fat: 3 grams Source: Vegetarian Journal, Jan/Feb 1995 Poohs Recipe dbase (lisa_pooh@delphi.com) 2/3/96
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 14 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.4mg | 1 % | |
Potassium 15.3mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.1g | 0 % | |
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: 17
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