Lemon-Dill Carrots

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 74
  • Fat: 1.3g
  • Saturated fat: 0.7g
  • Protein: 1.7g
  • Carbohydrate: 15.5g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 210mg
  • Calories from fat: 14%
  • Fiber: 1.5g
  • Calcium: 40mg

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

  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; cook over medium heat, stirring constantly, until thick.
  3. Stir in butter and next 3 ingredients. Cook, stirring constantly, until butter melts.
  4. To serve, pour lemon juice mixture over carrot, and toss gently.
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