Sauteed carrots

Yield: 1 servings

Measure Ingredient
¼ cup Unsalted butter
1 Onion
½ pounds Carrots; shredded
½ cup Yellow bell peppers
½ cup Dried apricots
1 Tart green apple
½ cup Chicken broth
2 teaspoons Sherry wine vinegar
Salt & ground black pepper

Melt butter in large skillet over medium-high heat. Add onion & cook until browned. Add carrots, bell pepper, apricots & apple. Stir-fry 2 minutes.

Stir in broth. Cook covered until carrots are crispy tender. About 5 minutes. Uncover & cook until liquid evaporates. Season with vinegar, salt & pepper.

Approximately 4-8 minutes.

Per serving (excluding unknown items): 759 Calories; 51g Fat (58% calories from fat); 8g Protein; 77g Carbohydrate; 133mg Cholesterol; 872mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2006 Converted by MM_Buster v2.0l.

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