** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well.
3. Let carrots stick a bit to the bottom and saute to bring out the natural sugar.
4. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm.
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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 Butter, Olive Oil allergies.