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Baby Carrots In Herb Vinegar

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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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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