| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Miamiherald, Appetizers, Vegetables | 4 | Cups | |
INGREDIENTS
| 6 | md | Carrots' peeled |
| 1 | ts | Olive oil |
| 1 | ts | Salt |
| 1 1/2 | ts | Ground cumin |
| 3/4 | ts | Ground coriander |
| pn | Cayenne | |
| Freshly ground pepper | ||
| 1 | Sweet potato (12oz) |
INSTRUCTIONS
Preheat oven to 375 degrees F. Use a vegetable peeler to scrape carrots into thin strips about 3 inches long. Place in a bowl; dr minutes, the sweet potatoes about 30 minutes. Let cool completely before storing. Nutritional info per half cup: 60 cal; 1g fat, 1g pro, 12 g carb Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #190 Date: 08 Jul 96 00:41:52 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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