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1 lb. young tender carrots,
without tops
1/2 c. water
1/2 c. orange juice
1 Tbsp. margarine
1/2 tsp. pure vanilla
1/4 tsp. ground nutmeg
1 1/2 tsp. grated, fresh
orange rind

Wash carrots and pare them with a vegetable peeler.
Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a
saucepan, put water, orange juice and margarine. Add carrots.
Cover tightly and simmer over low heat 25 minutes or until
carrots are crisp and tender. Check to make sure that carrots
do not burn, because most of the liquid will be absorbed. Add
a few tablespoons of water if necessary. Sprinkle carrots with
vanilla and orange rind; mix well.
For the diabetic: Nutritive values per serving:
Cholesterol 8 gram, protein 1 gram, fat 3 gram, calories 71,
sodium 41 grams.
For exchanges per serving: 1 vegetable exchange plus
1/2 fruit exchange plus 1/2 fat exchange.
Low sodium diets: Use unsalted margarine.

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