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Crunchy Orange Carrots

Crunchy Orange Carrots
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. 
  2. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 116Calories From Fat 39%
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 707mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 8g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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