Lemon-Dill Carrots

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 74
Fat 1.3 g
Satfat 0.7 g
Protein 1.7 g
Carbohydrate 15.5 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 210 mg
Caloriesfromfat 14 %
Fiber 1.5 g
Calcium 40 mg

Ingredients

8 medium carrots, scraped and diagonally sliced
1 teaspoon cornstarch
1 tablespoon lemon juice
1/3 cup water
2 teaspoons light butter
1 teaspoon chopped fresh dill
1/4 teaspoon grated lemon rind
1/4 teaspoon salt

Preparation

Arrange carrot in a vegetable steamer over boiling water. Cover; steam 2 to 3 minutes or until crisp-tender. Transfer carrot to a serving bowl, and keep warm.

Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thick.

Stir in butter and next 3 ingredients. Cook, stirring constantly, until butter melts.

To serve, pour lemon juice mixture over carrot, and toss gently.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note