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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Carrots, Apples And Celery

Date Added: December 08, 2009

Ingredients:

1 Teaspoon Olive Oil *Note
3 Unit Carrots peeled &
1 Unit Red Onion chopped
3 Unit Celery slice thin
2 Unit Granny Smith Apples cored thinly sliced
2 Cups Currants soaked 15 minutes in warm water and drained
1/2 Cup Apple Juice Frozen Concentrate
1/4 Cup Cider Vinegar
1/4 Cup Honey Or Maple Syrup
2 Tablespoons Dijon Mustard ;
2 Tablespoons Basil
1 Unit Pepper
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Directions:

1. In a large nonstick skillet, heat the olive oil until very hot.

2. Add the carrots, red onion and celery. Cook over medium heat until the vegetables begin to slightly caramelize and soften in texture, about 10 minutes.

3. Add the apples, currants, apple juice, vinegar, honey and Dijon mustard.

4. Cover, reduce heat to a simmer, and cook 10 minutes more.

5. Remove the cover, and boil until the liquid has evaporated and the vegetables begin to glaze.

6. Stir in the chopped basil and season to taste with salt and pepper.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Fructose Malabsorption, Mustard, Celery, Vinegar, Onion, Apple, Olive Oil allergies.
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