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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