Cranberry-carrot Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime1 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Peeled carrots |
| Cut into 2 1/2- by 1/2-inch | ||
| sticks | ||
| 1 | t | Salt |
| 1 | T | Brown sugar |
| 1 | t | Ground cinnamon |
| 3/4 | t | Dry mustard |
| 1/4 | c | Orange juice |
| 2 | T | Butter |
| 1/2 | c | Dried cranberries |
| 1/3 | c | Coarsely chopped pecans for |
| garnish |
INSTRUCTIONS
SERVINGS LACTO Dried cranberries, available in most supermarkets, add a festive note to these simple glazed carrots. PLACE CARROTS and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are tender. Drain. Combine brown sugar, cinnamon, mustard and remaining salt in small mixing bowl. Add orange juice. Melt butter in large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add cranberries; cook until heated through. Garnish with pecans. PER SERVING: 192 CAL.; 2G PROT.; 110 TOTAL FAT (4G SAT. FAT); 22G CARB.; 16MG CHOL.; 366MG SOD.; 5G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 46 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1745
Calories From Fat: 475
Total Fat: 55.3g
Cholesterol: 61.1mg
Sodium: 2704.2mg
Potassium: 1903.7mg
Carbohydrates: 314g
Fiber: 37.1g
Sugar: 41.6g
Protein: 8.5g