| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 12 | Carrots, sliced paper thin | |
| 2 | Onions, thinly sliced | |
| 1 1/2 | c | Fresh mushrooms, thinly |
| sliced | ||
| 1/2 | c | Water |
| 1/2 | Lemon, juice of | |
| 3/4 | t | Salt |
| 1/4 | t | Savory |
| 1/4 | t | Ginger |
| 1/8 | t | Mace |
| 1/8 | t | Nutmeg |
| 1/8 | t | Thyme |
| 1/8 | t | Pepper |
| 2 | T | Chopped parsley |
INSTRUCTIONS
Melt butter in a large skillet. Add carrots, onion and mushrooms and saut until onion is tender. Add water and remaining ingredients and simmer until tender, about 25 minutes. Yield: 4 to 6 servings. MARY ANN WRIGHT NAPERVILLE, IL From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 22.9mg
Sodium: 443.2mg
Potassium: 204.6mg
Carbohydrates: 7.9g
Fiber: 1.5g
Sugar: 3.5g
Protein: 1.7g