| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Carrots, peeled cut |
| diagonally into | ||
| 1/4-inch-thick | ||
| rounds | ||
| 1 | c | Freshly squeezed orange |
| juice | ||
| 1/4 | c | Butter, 1/2 stick |
| 2 | T | Sugar |
| 1 1/2 | T | Grated peeled fresh ginger |
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley. Makes 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 853 Calories (kcal); 47g Total Fat; (47% calories from fat); 9g Protein; 107g Carbohydrate; 124mg Cholesterol; 756mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 9 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 1011
Calories From Fat: 429
Total Fat: 49g
Cholesterol: 122mg
Sodium: 641mg
Potassium: 3553.5mg
Carbohydrates: 144.1g
Fiber: 26.5g
Sugar: 90.7g
Protein: 11.3g