Parslied Carrots

Parslied Carrots
Recipe type: Vegetables
Serves: 4
  • 1 pound baby carrots
  • 1/2 Cup water
  • 2 Tablespoons lemon juice
  • 1 Tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 teaspoons Equal* measure, or
  • 2 packages Equal
  • 2 Tablespoons parsley, snipped
  1. In a medium saucepan combine carrots, water, lemon juice, butter, salt and pepper.
  2. Bring to boiling, reduce heat. Cover, cook over low heat for 15 minutes or until just tender.
  3. Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
  4. Remove from heat. Stir in Equal*Measure and parsley. makes 4 (2/3) Cups servings.
Nutrition information per serving: Calories: 77 Diabetic Food Exchanges: 2 Vegetable, 1 Fat 1 g Prot; 12 g Carb; 3 g fat; 0 mg Chol; 237 mg Sodium
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