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Associate.com - Share Your Recipe!

Recipe Name: Fire Island Carrots 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:
1 Pound(s) Carrots, peeled
cut in 1" chunks
1 Garlic Clove, finely chopped
1 Stalk Finely chopped celery
1 1/2 Cup(s) Chicken broth
1 Teaspoon(s) Chopped fresh thyme
1 Tablespoon(s) Red wine vinegar
1/8 Teaspoon(s) Red pepper flakes
1/4 Teaspoon(s) Ground cumin
2 Teaspoon(s) Butter
1/4 Cup(s) Parsley, chopped
Salt to taste
Directions:
In a saucepan, combine carrots, garlic and celery; add enough
chickenbroth to cover. Bring to a boil, cover and simmer until carrots
arebarely tender.Uncover and mix in thyme, vinegar, red pepper flakes
and cumin. Boilrapidly until about 1/4 c. liquid remains. Add butter
and parsley. Saltto taste.Recipe developed by Renee Shepherd and Fran
Raboff. In 1992 "Shepherd'sGarden Seeds" catalog. Pg. 11. Posted by
Cathy Harned.From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 5.1mg
Sodium: 438.5mg
Potassium: 500.7mg
Carbohydrates: 12.3g
Fiber: 3.6g
Sugar: 5.9g
Protein: 3.2g


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