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Lemon-Dill Carrots

Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 8 medium carrots, scraped and diagonally sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1 teaspoon margarine
  • 1/2 teaspoon dried dillweed
  • 1/4 teaspoon grated lemon rind
  • 1/8 teaspoon salt

Nutrition Information

  • calories 41
  • caloriesfromfat 0.0 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.9 g
  • carbohydrate 8.8 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 71 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

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

  3. Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts. Pour lemon juice mixture over carrot, and toss gently.

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