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Carrot Casserole

Fresh.n.Natural's picture
Ingredients
  Carrots 8 Large, scrubbed and cut into 1/4-inch-thick slices
  Boiling salted water 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Raisins 1 1⁄4 Cup (20 tbs)
  Butter 2 Tablespoon
Directions

1. Put the carrots and water in a saucepan. Cover tightly and simmer gently until almost tender, about 10 minutes.
2. Preheat the oven to 300 degrees.
3. Drain the carrots, reserving the cooking liquid. Arrange the carrots in a buttered baking dish.
4. Combine the reserved liquid with remaining ingredients, with the exception of the butter. Pour over carrots. Dot with the butter and bake for 30 minutes, basting occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1597 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.4%

Saturated Fat 15.8 g79%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 433.8 mg18.1%

Total Carbohydrates 362 g120.8%

Dietary Fiber 26.7 g106.7%

Sugars 284.6 g

Protein 13 g26.5%

Vitamin A 1939.8% Vitamin C 95.9%

Calcium 35.3% Iron 38.3%

*Based on a 2000 Calorie diet

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Carrot Casserole Recipe