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
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
- Folate 6.0
- Calcium 3.0
- Vitamin A 150.0
- Vitamin C 8.0
