Lemon-Dill Carrots
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 41
- Calories from fat: 0.0%
- Fat: 0.6g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.9g
- Carbohydrate: 8.8g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 71mg
- Calcium: 0.0mg
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
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, and cook over medium heat, stirring constantly, until thickened.
- Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts. Pour lemon juice mixture over carrot, and toss gently.
Lemon-Dill Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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