| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 20 | Carrots, washed & trimmed | |
| 3/4 | c | Sugar |
| 1 | T | Lemon juice |
| 1 | T | Butter |
| 2 | T | Tarragon vinegar |
INSTRUCTIONS
Place carrots, water and lemon juice in small saucepan. Cover and simmer 5 minutes. Remove cover, increase heat to high and cook, stirring, until liquid evaporates (5 minutes). Turn heat down. From: The Cook's Garden catalog - Spring/Summer 1989 - page 5 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1100
Calories From Fat: 121
Total Fat: 14g
Cholesterol: 30.5mg
Sodium: 693.5mg
Potassium: 3252.1mg
Carbohydrates: 248.6g
Fiber: 28g
Sugar: 197.5g
Protein: 9.5g