Dilled Carrots

Serve this quick carrot dish with Crabmeat-Stuffed Flounder.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 18%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.3g
  • Carbohydrate: 10g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 200mg
  • Calcium: 0.0mg

Ingredients

  • 1/3 cup canned low-sodium chicken broth, undiluted
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 3 medium carrots (about 1/2 pound), scraped and cut into very thin strips
  • 1 teaspoon chopped fresh dillweed
  • 1/2 teaspoon reduced-calorie margarine

Preparation

  1. Combine first 3 ingredients in a small saucepan; bring to a boil. Add carrot; cover and cook over medium heat 8 minutes or until tender. Drain.
  2. Combine carrot, dillweed, and margarine; toss until margarine melts.
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