Photo: Content Pixie
Estimated Nutrition (whole recipe, rough)
194
Calories
1g
Protein
12g
Fat
23g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dried apricots
- 3 cup carrot
- 3 tbsp water
- 1 tsp margarine
- 1 pinch sugar
- fresh parsley
- =
Directions
1
Soak apricots in hot water for 1 ½ hours. Pat dry and cut in julienne strips. In skillet with a tightly fitting lid, combine scraped carrots, water, margarine and sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking. Stir apricots and heat through. Serve garnished with parsley or dill.
Recipe sourced from
fandom