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Carrots And Pineapple Recipe
|Packed brown sugar||2 Tablespoon|
|Canned pineapple chunks||20 Ounce, drained (1 Can)|
|Dried chervil||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1033 Calories from Fat 423
% Daily Value*
Total Fat 48 g74.2%
Saturated Fat 28.8 g144.1%
Trans Fat 0 g
Cholesterol 124.3 mg
Sodium 2425.9 mg101.1%
Total Carbohydrates 155 g51.7%
Dietary Fiber 18.5 g73.8%
Sugars 116.7 g
Protein 7 g15%
Vitamin A 1660.1% Vitamin C 50.8%
Calcium 33.8% Iron 12.7%
*Based on a 2000 Calorie diet
Heat 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling.
Cover and cook until crisp-tender, about 5 minutes; drain.
Heat margarine in 10-inch skillet over medium-high heat until melted.
Add carrots, brown sugar and salt.
Cook, stirring occasionally, 5 minutes.
Stir in pineapple and chervil.
Heat until pineapple is hot; remove from heat.
Stir in sour cream and water.