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Post by barbogold on Oct 13, 2006 23:08:02 GMT -8
LEMON-GLAZED BABY CARROTS Yield: 4 servings Source: "America's Everyday Diabetes Cookbook" Info: diabeticgourmet.com/book_archive/details/17.shtmlINGREDIENTS - 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
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