| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg04 | 6 | Servings | ||
INGREDIENTS
| 1 | t | Butter or stick margarine |
| 2 | c | Vertically sliced red onion |
| 3 | c | Julienne-cut carrot, about |
| 3/4 pound | ||
| 3-inch | ||
| 1/4 | c | Water |
| 2 | T | Cassis mustard, such as |
| Edmond | ||
| Fallot | ||
| 1 | T | Crme de cassis, black |
| currant-flavored | ||
| liqueur or 2 tbl | ||
| Grape juice | ||
| 1/4 | t | Salt |
| 1/8 | t | Black pepper |
INSTRUCTIONS
Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium low, and cook 12 minutes or until tender. Stir in mustard and crme de cassis. Sprinkle with salt and pepper. Yield: 6 servings (serving size: 1/2 cup). CALORIES 53 (19% from fat); FAT 1.lg (sat O.2g mono O.3g, poly O.3g); PROTEIN lg; CARB 9.3g; FIBER 2.5g; CHOL Omg; IRON O.4mg; SODIUM 274mg; CALC 23mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 7
Total Fat: <1g
Cholesterol: <1mg
Sodium: 146.3mg
Potassium: 205.7mg
Carbohydrates: 6.2g
Fiber: 1.8g
Sugar: 3g
Protein: <1g