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| This recipe utilizes a full bag of peeled baby carrots, readily available in most markets today. |
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| 1 lb | | baby carrots | | | 1/4 cup | | vegetable stock | | | 1/4 cup | | port wine | | | 1 Tbs | | butter | | | 2 Tbs | | brown sugar | | | 1/8 tsp | | pepper | | | 1 Tbs | | Cornstarch | | | 1 Tbs | | water | | | |
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| 1 | In your crockpot, combine carrots through pepper. | | 2 | Cover and cook on low for 5 hours. Test for tenderness, cook longer if needed. | | 3 | Turn the heat up to high. Mix the cornstarch with the water and then add to the crockpot, stirring as you add. Cook, uncovered until thickened. Stir to coat. | | 4 | Serve. | |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | vegetable stock | | port wine | | | | | | | | | Amount Per Serving | | | | | Calories | | 65.90 | | | Calories From Fat (27%) | | 17.74 | | | | | % Daily Value | | Total Fat 2.02g | | 3% | | | Saturated Fat 1.23g | | 6% | | | Cholesterol 5.09mg | | 2% | | | Sodium 61.20mg | | 3% | | | Potassium 196.19mg | | 6% | | | Carbohydrates 11.94g | | 4% | | | Dietary Fiber 1.38g | | 6% | | | Sugar 8.01g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 10.55g | | | | | Protein 0.51g | | 1% | | | |
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