| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Side dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | Carrots, peeled and | |
| Sliced | ||
| 2 | T | Butter |
| 2 | T | Orange-flavored liqueur |
| 2 | T | Orange juice or water |
| 1 | T | Grated orange peel |
| 1 | t | Salt |
| 1/4 | t | Ground white pepper |
INSTRUCTIONS
In a medium saucepan, combine carrots, butter, liqueur, orange juice, orange peel, salt, and pepper. Cover saucepan tightly and cook over medium-low heat until carrots are tender when pierced with a knife (about 15 minutes). Serve carrots immediately with sauce. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.2mg
Sodium: 421.8mg
Potassium: 168.8mg
Carbohydrates: 5.5g
Fiber: 1.4g
Sugar: 3.1g
Protein: <1g