Post by chief_cook2 on Apr 5, 2003 11:16:59 GMT -6
Servings: 4 - 6 servings.
1 pound carrots -- sliced thin
2 tablespoons butter or margarine
1 teaspoon lemon juice
1 1/2 tablespoons sugar
1/3 cup chicken broth
salt and pepper -- To taste
2 teaspoons fresh mint -- chopped
1. In a small saucepan, steam carrots over boiling
water until just tender-crisp. Drain.
2. Heat butter in a deep skillet. Add carrots, lemon
juice and sugar.
3. Cook over medium heat, shaking the pan until carrots
are coated. Add chicken broth and continue cooking slowly
until liquid is evaporated and carrots are light golden.
4. Add salt and pepper to taste.
5. Add mint and mix in well. Serve immediately.
Per serving:
Calories 116 ( 45 % from fat), Fat 6 g (sat 4 g, mono 2 g),
Carbohydrates 15 g, Protein 2 g, Sodium 158 mg, Calcium 32 mg,
Cholesterol 16 mg, Iron 1 mg, Fiber 3 g, Potassium 351 mg
1 pound carrots -- sliced thin
2 tablespoons butter or margarine
1 teaspoon lemon juice
1 1/2 tablespoons sugar
1/3 cup chicken broth
salt and pepper -- To taste
2 teaspoons fresh mint -- chopped
1. In a small saucepan, steam carrots over boiling
water until just tender-crisp. Drain.
2. Heat butter in a deep skillet. Add carrots, lemon
juice and sugar.
3. Cook over medium heat, shaking the pan until carrots
are coated. Add chicken broth and continue cooking slowly
until liquid is evaporated and carrots are light golden.
4. Add salt and pepper to taste.
5. Add mint and mix in well. Serve immediately.
Per serving:
Calories 116 ( 45 % from fat), Fat 6 g (sat 4 g, mono 2 g),
Carbohydrates 15 g, Protein 2 g, Sodium 158 mg, Calcium 32 mg,
Cholesterol 16 mg, Iron 1 mg, Fiber 3 g, Potassium 351 mg