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Carrots And Green Pepper In Cream Sauce

Carrots And Green Pepper In Cream Sauce is a vegetables vegetarian recipe made with Unsalted Margarine, Green Onions, Flour, Cold Water, and Carrots Peeled And Sliced Thick. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 3
• 1 tbsp
• 1 1/4 cup
• 8
• 1/8 tsp
• 1
• 1 tbsp
• 1 tbsp
• 1/4 tsp

Method (preview)

1. 1

   In heavy 10" skillet over moderate heat, melt the margarine; add the green onions and cook, uncovered, until soft - about 5 minutes.

2. 2

   Blend in the flour and cook, stirring, for 1 minute.

3. 3

   Add the water; bring to a simmer and cook, stirring constantly, for 3 minutes or until the broth has thickened.

4. 4

   Add the carrots and black pepper to the broth and cook, uncovered, for 8-10 minutes or until the carrots are just tender.

5. 5

   Add the green pepper and cook, covered, for 3 minutes.

6. 6

   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).

7. 7

   Sprinkle with reserved green onion tops.

8. 8

   Calories per serving: 93 book/111 my software 26% CFF

9. 9

   Fat: 4g/3g

10. 10

    Sat Fat: 1g/1g

11. 11

    Chol: 2 mg/0mg

12. 12

    Protein: 2g/2g

13. 13

    Carb: 14g/18g

14. 14

    Sodium: 41mg/57mg

15. 15

    Added Sugar: 0/0

16. 16

    Fiber: 3g/2g