Sauteed Carrots With Red Bell Pepper And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1990 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Butter, 1/4 stick |
| 1 | lb | Carrots, peeled thinly |
| sliced | ||
| 1 | Red bell pepper finely | |
| chopped | ||
| 1/4 | c | Water |
| 1 | T | Minced fresh dill |
| Salt and pepper |
INSTRUCTIONS
Melt butter in heavy large skillet over medium heat. Add carrots and saute until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper. Serves 4 to 6. Bon Appetit June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 472
Calories From Fat: 229
Total Fat: 26.2g
Cholesterol: 61.1mg
Sodium: 1032.7mg
Potassium: 2225.9mg
Carbohydrates: 55.8g
Fiber: 21.3g
Sugar: 22.6g
Protein: 13.9g