Lemon Glazed BabyCarrots

[barbogold]

LEMON-GLAZED BABY CARROTS

Yield: 4 servings
Source: "America's Everyday Diabetes Cookbook"
Info: diabeticgourmet.com/book_archive/details/17.shtml

INGREDIENTS

- 1 pound peeled baby carrots
- 1/4 cup chicken stock, or vegetable stock
- 1 tablespoons margarine or butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- Pepper to taste
- 1 tablespoon finely chopped fresh parsley or chives

DIRECTIONS

In a medium saucepan, cook carrots in boiling salted water
for 5 to 7 minutes (start timing when water returns to a boil)
or until just tender-crisp; drain and return to saucepan.

Add stock, butter, brown sugar, lemon juice and rind, salt
and pepper. Cook, stirring often, 3 to 5 minutes or until
liquid has evaporated and carrots are nicely glazed.
Sprinkle with parsley or chives and serve.

Nutritional Information Per Serving:
Calories: 91, Carbohydrate: 15 g, Fiber: 3 g,
Protein: 2 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 2 Vegetables, 1/2 Fat