Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving: about||-|
|total fat||6 g|
|sat. fat||4 g|
- 8 8carrotcarrots, (about 1-1/2 lb/750 g)
- 3/4 cup 3/4cupsodium-reduced chicken stock
- 1 tsp 1tspgrated lemon rind
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspchopped fresh oregano or dill
- 2 tbsp 2tbspbutter
- 2 tbsp 2tbsplemon juice
Peel and diagonally slice carrots about 3/4 inch (2 cm) thick.
In saucepan, bring stock, lemon rind, salt and pepper to boil. Add carrots; cover and cook over medium heat until almost tender, about 5 minutes.
Uncover and cook over medium-high heat, stirring often, until almost no liquid remains, about 3 minutes. Remove from heat. Stir in oregano, butter and lemon juice.
Additional information : Variation
Honey Nut Carrots: Substitute 2 tbsp (25 mL) liquid honey and 1/4 tsp (1 mL) ground nutmeg for the lemon rind. Substitute 1/4 cup (50 mL) sliced toasted almonds for the oregano and lemon juice.
Source : Canadian Living Magazine: November 2007