Carrot And Apple Saute
|Carrots||2 Pound, peeled and julienned|
|Apples||2 , peeled, cored, and julienned|
|Dark rum||2 Tablespoon|
|Dark brown sugar||2 Tablespoon (To Taste)|
Approximately half an hour before serving the roast pork, melt butter in a large skillet.
Add carrots and apples, sprinkle with salt and pepper, and saute briefly over medium-high heat until the carrots are just starting to get soft.
Reduce heat to low, cover, and let braise about 15 minutes, or until carrots are just tender.
Sprinkle in the rum and brown sugar.
Simmer, stirring, until sugar melts.
Serving size: Complete recipe
Calories 935 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2576 mg107.3%
Total Carbohydrates 158 g52.8%
Dietary Fiber 32.6 g130.5%
Sugars 104.2 g
Protein 9 g19%
Vitamin A 3049.2% Vitamin C 112.2%
Calcium 32.6% Iron 17.3%
*Based on a 2000 Calorie diet