Steamed carrots with dill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Baby Carrots |
| 2 | tablespoons | Fresh Dill; chopped |
| 2 | tablespoons | Orange Juice |
| 1 | tablespoon | Olive Oil |
| ½ | teaspoon | Lemon Zest; finely grated |
| ¼ | teaspoon | Ground Mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground Black Pepper |
Directions
Fill a medium saucepan with 1 inch of water, set a steamer basket inside and place over medium heat. Add the carrots and steam until tender-crisp, 8-10 minutes.
In a medium bowl, combine the dill, orange juice, olive oil, lemon zest, mustard, salt and pepper and whisk until blended.
In a large bowl, combine the carrots and dill mixture and toss to mix well.
To serve, divide among 4 individual plates.
Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland <kirkland@...> on Jan 01, 1998
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