Распечатать
E-mail
 |
Ингредиенты
- 32 oz. package of baby carrots
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup of orange juice
- 3 tbsp. unsalted butter
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 tbsp. cornstarch
- 1/4 cup water
- Dried parsley for garnish (optional)
View Full Recipe at Cooking With Libby
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1261g | |
| Calories 1165 | |
| Calories from Fat 318 | 27% |
| Total Fat 36.21g | 45% |
| Saturated Fat 22.24g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 748mg | 31% |
| Potassium 2565mg | 73% |
| Total Carbs 212.02g | 57% |
| Dietary Fiber 27.9g | 93% |
| Sugars 160.55g | 107% |
| Protein 7.32g | 12% |
%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20%20Except%20for%20the%20cornstarch%20and%20water,%20combine%20all%20of%20the%20ingredients%20in%20a%20slow%20cooker.%3C/p%3E%3Cp%3E2.%20%20Cover%20and%20cook%20on%20low%20for%203%20to%204%20hours.%3C/p%3E%3Cp%3E3.%20%20Drain%20carrots%20(save%20the%20liquid%20in%20the%20slow%20cooker)%20and%20place%20in%20a%20serving%20dish.%3C/p%3E%3Cp%3E4.%20%20Take%20the%20reserved%20liquid%20and%20place%20in%20a%20small%20saucepan.%20%20Add%20the%20cornstarch%20and%20water.%3C/p%3E%3Cp%3E5.%20%20Whisk%20over%20medium%20heat%20until%20it%20starts%20to%20boil.%20%20Keep%20whisking%20until%20it%20starts%20to%20thicken.%3C/p%3E%3Cp%3E6.%20%20Pour%20over%20carrots.%20%20Garnish%20with%20dried%20parsley.%20%20Serve.%3C/p%3E%3Cp%3ERecipe%20Source:%20%20From%20the%20magazine,%20Fix-It%20and%20Forget-It:%20Best%20Loved%20Fall%20Recipes,%202012%3C/p%3E){kind=link}