| 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>
A Message from our Provider:
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