Carrots And Green Onions In Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Vegetables | 2 | Servings |
INGREDIENTS
| 1/4 | c | Dry sherry or defatted stock |
| 1/2 | c | Green onions, chopped |
| 2 | Carrots, thinly sliced | |
| 3 | T | Balsamic vinegar |
| 1 | t | Honey |
| Minced chives, for garnish |
INSTRUCTIONS
Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scortching. Transfer to serving bowl. Garnish with chives. Yield: 2-3 servings. Per serving: 49 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 27mg Sodium NOTES : This simple saute of carrots and green onions is an excellent side dish for grilled foods. Recipe by: Mary Carroll Posted to MC-Recipe Digest V1 #892 by Lisa Minor <lisa@cybermill.com> on Nov 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.4mg
Potassium: 337mg
Carbohydrates: 15.8g
Fiber: 2.7g
Sugar: 10.5g
Protein: 1.4g