Directions:
- Heat the olive oil in a large nonstick frypan over medium high heat.
- Add carrot, and saute for 2 minutes.
- Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
- Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
- Remove from heat, stir in dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.73 Kcal (162 kJ) | ||
| Calories from fat | 8.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 1% | |
|---|---|---|---|
| Cholesterol | 1.82mg | 1% | |
| Sodium | 57.66mg | 2% | |
| Potassium | 211.04mg | 4% | |
| Total Carbs | 7.35g | 2% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.6mg | 21% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 49.38 Kcal (207 kJ) | ||
| Calories from fat | 10.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 1% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 1% | |
| Sodium | 73.52mg | 2% | |
| Potassium | 269.12mg | 4% | |
| Total Carbs | 9.37g | 2% | |
| Sugars | 4.45g | 14% | |
| Dietary Fiber | 2.5g | 8% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 6.3mg | 8% | |
| Vitamin A | 0.8mg | 21% | |
| Iron | 0.1mg | 0% | |
| Calcium | 31.1mg | 2% | |
* 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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