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Rating: 4.3/5 (3 votes cast)

Meal Type:

Total Time: 0 min.

Cook Method: Stove

Serving Size: 2 - Change

Nutritional Facts

Servings Per Recipe: 2

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

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.

Carrots And Green Onions In Balsamic Vinegar

Date Added: March 04, 2013

Ingredients:

1/4 Cup Dry Sherry or defatted stock

1/2 Cup Green Onion chopped (optional)

2 Carrots thinly sliced

3 Tablespoons Balsamic Vinegar red wine vinegar

1 Teaspoon Honey (45 ml)

1 Unit Chive for garnish

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Directions:

1. Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear.

2. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes.

3. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scorching.

4. Transfer to serving bowl. Garnish with chives.

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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, Spring Onion, Natural Sweeteners, Alcohol, Fructose Malabsorption, Vinegar, Onion allergies.


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