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Recipe Name: Sweet-and-sour Beet-carrot Saute Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Tablespoon(s) Oil
2 Beets, sliced
2 Carrots, sliced
2 Onions, halved and sliced
1/4 Cup(s) Raisins
2 Tablespoon(s) Honey
2 Tablespoon(s) Vinegar or lemon juice
2 Tablespoon(s) Tamari
2 Garlic cloves, mashed
Directions:
Heat oil in skillet; stir-fry the beets, carrots, onions and raisins
forseveral minutes over medium-high heat. Add the remaining
ingredients;lower heat. Toss well to combine. Cover and steam until
the vegetablesare tender, 15 to 20 minutes.Horton wrote: "The flavors
in this recipe are absolutely remarkable. Youmay use all beets or all
carrots instead, but the combination is superband beautiful to look at
as you prepare. If the beets are wellscrubbed, they do not have to be
peeled."From The Motherlode commune/Oregon. In Country Commune Cooking
byLucy Horton. New York: Coward, McCann & Geoghegan, Inc., 1972. Pg.
122.SBN 698-10456-0. Electronic format by Cathy Harned.From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 0mg
Sodium: 566.6mg
Potassium: 453.7mg
Carbohydrates: 30.8g
Fiber: 3.8g
Sugar: 22.2g
Protein: 3g


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