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    You are in: Home / Recipes / Whipped Carrots With Cranberries Recipe
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    Whipped Carrots With Cranberries

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 19, 2012

      This side dish was served with weinerschnitzel and it was a perfect pairing!
      Used fresh organic carrots which were steamed then whirled everything minus
      the cranberries in a mini food processor (recipe was cut in half.) I saved the steaming
      liquid and used about 2/3 cup to help puree the carrots to desired consistency. I might try
      fresh ginger next time or a combination of parsnips and carrots. Simple! Made for Best of 2011. Thanks!
      for Best of 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2011

      Oh boy I loved these carrots! I made just as directed and would not change a thing. I used my small food processor and the carrots came out so nice and creamy; the cranberries were a great addition too. Thanks for sharing the recipe!

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    • on January 09, 2011

      These were interesting but good carrots. I was hoping the carrots would have more of a whipped potato texture, but these were more wet. The cranberries were a great addition and I think I would put a little more brown sugar in next time. Made fo Newest Zaar.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Whipped Carrots With Cranberries

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.5
     
    Calories from Fat 80
    57%
    Total Fat 8.9 g
    13%
    Saturated Fat 5.5 g
    27%
    Cholesterol 22.9 mg
    7%
    Sodium 225.9 mg
    9%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 3.5 g
    14%
    Sugars 9.0 g
    36%
    Protein 1.2 g
    2%

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