Side Pannel
Kathy's Copper Carrot Pennies
Kathy's Copper Carrot Pennies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- 2 lb Carrots
- 1 Green pepper; cut in rings
- 1 Onion; cut in rings
- Copper carrot sauce
Directions
Pee, slice and boil carrots in salted water until barely tender. Drain and
cool. Layer carrots, peppers and onions in bowl. Pour reserved sauce over
vegetables, cover and refrigerate overnight.
Nutritional info per serving: 148 cal; 4g pro, 34g carb, .8g fat(4%)
cool. Layer carrots, peppers and onions in bowl. Pour reserved sauce over
vegetables, cover and refrigerate overnight.
Nutritional info per serving: 148 cal; 4g pro, 34g carb, .8g fat(4%)
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