Lemon carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Carrots; sliced |
| ¾ | cup | Water |
| ½ | cup | Salt |
| ½ | teaspoon | Lemon peel; freshly grated |
| 2 | teaspoons | Lemon juice; |
| 1 | tablespoon | Parsely; fresh chopped |
| 2 | tablespoons | Butter or Margarine; |
| Dash of liquid sweetner; | ||
Directions
Wash and peel carrots and slice in ¼" rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70
Source: Sugar Free...That's Me by Judith S. Majors Brought to you and yours by Nancy O'Brion and her Meal-Master