** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook carrots in small amount of salted boiling water until tender.
2. Drain. Melt butter in saucepan. In bowl combine sugar, cornstarch, and salt.
3. Gradually add orange juice and lemon juice. Pour into melted butter and cook over moderate heat, stirring constantly until thickened.
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Dietary Notes:
This recipe is low-cholesterol with 15.25mg per serving
This recipe is high in Vitamin A with 393% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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