| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Carrots, Cookbook, Oregon, Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | lb | Carrots, cut in 1 1/2-inch |
| chunks that's 5 or 6 | ||
| large | ||
| 1 | c | White vinegar |
| 2 | T | Sugar |
| 2 | t | Salt |
| 1 | t | Dried dill |
| Freshly ground pepper to | ||
| taste | ||
| 1 | T | Chopped parsley |
INSTRUCTIONS
Steam carrots until just tender (about 10 to 15 minutes). Rinse with cold water to stop cooking, then place in a small bowl with cover. Combine remaining ingredients (except parsley) and pour over carrots. Cover and refrigerate overnight. Drain and serve topped with parsley. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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Nutrition (calculated from recipe ingredients)
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Calories: 509
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 5283.9mg
Potassium: 3209.3mg
Carbohydrates: 127.6g
Fiber: 25.9g
Sugar: 68.2g
Protein: 8.8g