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Rating: 4.3/5 (3 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

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.

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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