Directions:
- In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.16 Kcal (511 kJ) | ||
| Calories from fat | 58.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 148.68mg | 6% | |
| Potassium | 356.2mg | 8% | |
| Total Carbs | 14.81g | 5% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.93 Kcal (372 kJ) | ||
| Calories from fat | 42.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 10% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 2% | |
| Sodium | 108.24mg | 6% | |
| Potassium | 259.31mg | 8% | |
| Total Carbs | 10.78g | 5% | |
| Sugars | 6.4g | 35% | |
| Dietary Fiber | 2.25g | 12% | |
| Protein | 1.86g | 5% | |
| Vitamin C | 15.5mg | 36% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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