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

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