Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| 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
- 6 slices bacon -- cooked and—crumbled, reserving—¼ cup drippings
- 1 pound carrots -- pared and sliced
- 1 medium head cauliflower -- core removed
- 1 cup finely chopped onion
- ½ cup Realemon® juice from concentrate
- ½ cup water
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon thyme leaves
Directions
Chopped parsley in large saucepan, cook carrots and cauliflower in water until tender.
Meanwhile, in medium skillet cook onion in drippings.
Add remaining ingredients except bacon and parsley; bring to a boil.
Drain vegetables; arrange in serving dish.
Pour warm sauce over vegetables.
Garnish with bacon and parsley.
Refrigerate leftovers.
Category:World Recipes
Category:Cauliflower Recipes
Category:Bacon Recipes
Category:Carrot Recipes
Category:Onion Recipes