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Ingredients
- 6 lrg Carrots, peeled and cut into julienne strips
- 1 1/2 c. Celery, sliced 1/4 inch thick on a slant (up to 2)
- 1/4 c. Margarine
- 3 Tbsp. Grated fresh ginger
- 1/3 c. Sugar
- 1 x Lime
Directions
- Heat margarine in heavy pan. Add in carrots. Sprinkle with sugar. Cook and stir over medium-high heat till carrots are tender crisp and sugar is syrupy. Add in ginger, then celery. Cook and stir 1-2 min. Add in lime juice and zest off lime and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 715g | |
| Calories 874 | |
| Calories from Fat 417 | 48% |
| Total Fat 47.19g | 59% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 8.45g | |
| Cholesterol 0mg | 0% |
| Sodium 912mg | 38% |
| Potassium 1719mg | 49% |
| Total Carbs 116.8g | 31% |
| Dietary Fiber 14.8g | 49% |
| Sugars 88.54g | 59% |
| Protein 5.3g | 8% |
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