Carrots with lemon and cilantro
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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