Carrots with lemon and cilantro

Yield: 4 Servings

Measure Ingredient
1 pounds Carrots; peeled and cut diagonally 1/8" to 1/4" thick slices
1 tablespoon Butter; at room temperature
1 teaspoon Fresh lemon juice
1 teaspoon Chopped fresh cilantro; * see note
1 teaspoon Chopped fresh parsley
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

Water level medium

Put the carrots in the steaming basket, cover, and steam until tender, 18-20 mins. Remove the steaming basket and shake well over the sink. Put carrots in a serving bowl, add the remaining ingredients, and toss gently to mix.

*I use extra cilantro.

Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Feb 26, 1998

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