| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive06 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Baby carrots, trimmed |
| peeled | ||
| 1 | t | Toasted caraway seeds |
| 2 | T | White wine vinegar |
| 2 | T | Extra-virgin olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes. While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified. Add hot carrots and toss to combine. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9118 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 162.9mg
Potassium: 391.5mg
Carbohydrates: 11.9g
Fiber: 4.1g
Sugar: 6.5g
Protein: 1.3g