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Baby Carrots With Hazelnuts

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“From Low Calorie/Low Fat Recipes Spring 1995. This is a quick and simple low-fat recipe.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb baby carrots
  • 14 cup water
  • 1 tablespoon Butter Buds
  • 3 tablespoons hazelnuts, ground and toasted

Directions

  1. Cook carrots, covered, in a medium saucepan in a small amount of boiling water for 15 to 20 minutes or till crisp-tender.
  2. Drain; remove from pan.
  3. Combine 1/4 cup water and butter buds in same pan.
  4. Stir in carrots and toasted nuts.
  5. Heat through.

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