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Lemon Carrots Categories: vegetables, side dish, diabetic 3 cup carrots; sliced 3/4 cup water 1/2 cup salt 1/2 teaspoon lemon peel; freshly grated 2 teaspoon lemon juice 1 tablespoon parsely; fresh chopped 2 tablespoon butter or margarine 1 dash of liquid sweetner Wash and peel carrots and slice in 1/4" 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 Yield: 6 servings |
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