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Ingredients
-
21
oz carrots, cut into sticks (approx. 3 in. long, ¼ in. thick)
or 21 oz rainbow carrots, cut into sticks (approx. 3 in. long, ¼ in. thick) - 4 tsp sea salt, divided between jars
- 1 tsp fresh mixed herbs of your choice per jar (e.g., thyme or rosemary) (see Tip)
- 9 oz water
- 1 oz lemon juice
- Nutrition
- per 1 Total recipe
- Calories
- 1439 kJ / 344 kcal
- Protein
- 10 g
- Carbohydrates
- 74 g
- Fat
- 6 g
- Saturated fat
- 1 g
- Fiber
- 25 g
- Sodium
- 2.1 mg
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