Carrots And Green Pepper In Cream Sauce
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Carrots And Green Pepper In Cream Sauce
  Carrots    Pepper    Greens    Creams    Sauces  
Last updated 6/12/2012 1:12:32 AM. Recipe ID 40522. Report a problem with this recipe.
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      Title: Carrots and green pepper in cream sauce
 Categories: None
      Yield: 4 Servings
 
      1 tb Unsalted margarine
      3    Green onions; chopped fine,
           -(slice and reserve tops)
      1 tb Flour
  1 1/4 c  Cold water
      8    Medium-size carrots; (about
           -1 lb), peeled and sliced
           -1/4" thick
    1/8 ts Black pepper
      1    Medium-size green pepper;
           -cored, seeded and chopped
      1 tb Nonfat sour cream
      1 tb Plain nonfat yogurt
    1/4 ts Lemon juice; or more to
           -taste
 
  As promised, here are a couple of my favorite recipes from Reader's
  Digest "Great Recipes for Good Health". I've given you the
  nutritional counts as provided by the book and as computed by my
  software. For some reason, my software continues to be higher (I
  choose to believe the book).
  
  In heavy 10" skillet over moderate heat, melt the margarine; add the
  green onions and cook, uncovered, until soft - about 5 minutes. Blend
  in the flour and cook, stirring, for 1 minute. Add the water; bring
  to a simmer and cook, stirring constantly, for 3 minutes or until the
  broth has thickened.
  
  Add the carrots and black pepper to the broth and cook, uncovered,
  for 8-10 minutes or until the carrots are just tender. Add the green
  pepper and cook, covered, for 3 minutes. Mix in the sour cream,
  yogurt and lemon juice and return the vegetables and sauce to a
  simmer (do not boil or the sauce will curdle). Sprinkle with reserved
  green onion tops.
  
  Calories per serving: 93 book/111 my software 26% CFF, Fat: 4g/3g,
  Sat Fat: 1g/1g, Chol: 2 mg/0mg, Protein: 2g/2g, Carb: 14g/18g,
  Sodium: 41mg/57mg, Added Sugar: 0/0, Fiber: 3g/2g.
  




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Recipe ID 40522 (Apr 03, 2005)

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