BABY CARROTS WITH LEMON AND PARSLEY
An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.
Provided by Junebug
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put carrots in pan and cover with water.
- Add the sugar and cook just til soft.
- Drain& return to the pan.
- Stir in butter, lemon juice and parsley.
- Salt and pepper to taste.
CREAMY LEMON AND PARSLEY BABY CARROTS
If you love sweet, tender baby carrots, just wait 'til you've tried them with a creamy lemon-herb sauce. Best part? It's ready in just 15 minutes!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
- Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
- Drain carrots. Serve topped with cream cheese sauce.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
LEMON & PARSLEY BABY CARROTS
A creamy sauce made with Neufchatel, lemon zest and fresh parsley make a delicious dressing for baby carrots.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.
- Return water to boil; cook 6 to 8 min. or until water is reduced by half. Add broth, Neufchatel and zest; stir. Simmer on low heat 2 to 3 min. or until Neufchatel is melted and sauce is well blended, stirring frequently. Stir in parsley.
- Add carrots; toss to coat.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 7 g, Protein 4 g
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