RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6453
| View Recipe |
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| Recipe Name: |
Dilled Carrots - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each cinnamon stick
4 Teaspoons oil, olive
0.13 Teaspoon pepper, cayenne
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Directions:
In a large skillet, combine the carrots, bay leaves, cinnamon stick and salt; add water to cover and bring to a boil.Reduce the heat and simmer until tender - about 10 minutes. Drain well and discard bay and cinnamon.
In a medium bowl, whisk the lemon juice, dill, oil, sugar and cayenne. Add the carrots and toss to coat. Refrigerate one hour and serve at room temperature.
cal=98
fat=5
carb=14
fiber=4
pro=1
pts=2 |
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| Nutrition per Serving: |
| Calories: |
77 |
Total Carbs: |
9.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.8 |
Protein: |
0.02 |
| Fiber: |
2.63 |
Sodium: |
343.06 |
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