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Carrots with Cassis Mustard And Red Onions

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CATEGORY CUISINE TAG YIELD
Veg04 6 servings

INGREDIENTS

1 ts 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 tb Cassis mustard; (such as Edmond
; Fallot)
1 tb Cr.me de cassis; (black
; currant-flavored
; liqueur) or 2 tbl
Grape juice
1/4 ts Salt
1/8 ts Black pepper

INSTRUCTIONS

1. 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 cr.me 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.

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