Directions:
- In a large saucepan, melt the butter over moderate heat. Add the onion and red pepper and cook for 5 minutes or until vegetables are tender. Stir in carrots, 1/4 cup apple juice, basil, salt, and black pepper.
- Bring to a boil. Lower the heat and simmer, covered for 7-9 minutes or until carrots are crisp tender.
- In a small bowl, stir together the remaining 1/4 cup apple juice and the cornstarch, then stir into the simmmering carrot mixture. Cook for 2 minutes or until the mixture is thickened. Remove from heat. Stir in the olives. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.69 Kcal (560 kJ) | ||
| Calories from fat | 63.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 330.18mg | 14% | |
| Potassium | 427.62mg | 9% | |
| Total Carbs | 17.34g | 6% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.29 Kcal (290 kJ) | ||
| Calories from fat | 32.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 11% | |
|---|---|---|---|
| Cholesterol | 3.96mg | 3% | |
| Sodium | 171.13mg | 14% | |
| Potassium | 221.63mg | 9% | |
| Total Carbs | 8.99g | 6% | |
| Sugars | 4.33g | 33% | |
| Dietary Fiber | 2.19g | 17% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 22.4mg | 72% | |
| Vitamin A | 0.5mg | 32% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.7mg | 5% | |
* 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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