| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Baby carrots – scrubbed |
| clean | ||
| 1/2 | c | Unsalted butter – one stick |
| 5 1/2 | T | Firmly packed brown sugar |
| 2 | T | Fresh ginger, chopped |
| 1/2 | Lemon – juiced | |
| 1/4 | t | Salt |
| 1 | Clove garlic – mashed | |
| 1 | T | Fresh sage – chopped |
| Or 1 teaspoon dried sage |
INSTRUCTIONS
Poach carrots in simmering water or chicken broth until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage; then add carrots and gently saute 2 to 3 minutes to blend flavors. Typos by Brenda Adams <adamsfmle@aol.com> Source: Shepherd's Garden Seeds newsletter Posted to MC-Recipe Digest V1 #208 Date: Tue, 20 Aug 1996 01:03:55 -0400 From: ADAMSFMLE@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 996
Calories From Fat: 692
Total Fat: 78.1g
Cholesterol: 302.3mg
Sodium: 2460.7mg
Potassium: 298.6mg
Carbohydrates: 25.4g
Fiber: 3.3g
Sugar: 14.8g
Protein: 52.2g