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Sauteed Carrots

Yield: 1 servings

Ingredients and directions for this recipe

1/4 c Unsalted butter
1 Onion
1/2 lb Carrots; shredded
1/2 c Yellow bell peppers
1/2 c Dried apricots
1 Tart green apple
1/2 c Chicken broth
2 ts 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

See also:
Previous recipe Sauteed Calf's Liver With Trumpet Mushrooms And Pancetta
Next recipe Sauteed Carrots And Celery Root

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