CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Jewish | 1 | Servings |
INGREDIENTS
1 1/2 | lb | Carrots |
1 | T | Soft brown sugar |
1/4 | c | Butter OR margarine |
1 | t | heaped aniseed |
1 | t | Salt |
Freshly ground black pepper | ||
to taste |
INSTRUCTIONS
Wash and scrape the carrots, top and tail them. Large carrots cut in quarters lengthways. Small carrots can be kept whole. Put the sugar, butter OR margarine, aniseed, salt and pepper into a saucepan. When the mixture begins to bubble add the carrots. Stir well, lower the heat, cover and simmer for fifteen minutes OR until carrots are tender when pierced with a fork. Serves four Serve hot Posted to JEWISH-FOOD digest V96 #58 Date: Wed, 23 Oct 1996 11:35:42 +0700 From: Myra Borisute <myra@ksc11.th.com>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 738
Calories From Fat: 417
Total Fat: 47.2g
Cholesterol: 6.8mg
Sodium: 3158.2mg
Potassium: 2219.2mg
Carbohydrates: 79.6g
Fiber: 19.3g
Sugar: 45.6g
Protein: 6.6g