Herbed Carrots
Servings:
Ingredients:
Herbed Carrots
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 110 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 14 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 384 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 260% |
| vit C | 17% |
| folate | 11% |
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8 carrots (about 1-1/2 lb/750 g)
3/4 cup (175 mL) sodium-reduced chicken stock
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh oregano or dill
2 tbsp (25 mL) butter
2 tbsp (25 mL) lemon juice
Preparation:
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.
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
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