Italian Carrots
Recipe: #19206
May 22, 2015
Categories: Side Dishes, Vegetables, Celery, Carrot, Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"Adapted from Jessie Marie DeBoth's Cook Book, published in 1940."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (77.4 g)
- Calories 162.2
- Total Fat - 10.9 g
- Saturated Fat - 6.3 g
- Cholesterol - 32.2 mg
- Sodium - 701.7 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 0.7 g
- Sugars - 1.4 g
- Protein - 12.3 g
- Calcium - 324.2 mg
- Iron - 0.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients in a skillet or large saucepan and cover tightly.
Step 2
Cook for about 20 minutes, or until almost tender.
Step 3
Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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