Carrots With Parsley Butter

Carrots With Parsley Butter IMAGE Image by: Carrots With Parsley Butter IMAGE Author: Canadian Living

A simple vegetable is a satisfying side dish for this rich meal. If you can't find fresh mini carrots with tops and skins intact (instead of baby carrots, which are woody and tough), use regular-size carrots, peeled, halved crosswise and then lengthwise.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 3 lbs mini carrots peeled and halved
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large shallow Dutch oven, bring to boil enough salted water to come 1/2 inch (1 cm) up side of pan. Add carrots; cover and cook until tender, 5 to 7 minutes. Drain and return to pot, reserving 1/3 cup of the cooking liquid.

Stir in parsley, butter, salt, pepper and reserved cooking liquid; cook, uncovered and stirring gently, until coated and almost no liquid remains, about 1 minute.

Nutritional facts Per each of 12 servings: about

  • Sodium 324 mg
  • Protein 1 g
  • Calories 47.0
  • Total fat 1 g
  • Potassium 209 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 150.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrots With Parsley Butter

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