| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables, Side dish | 4 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/3 | c | Finely chopped scallions |
| 1 | pk | (1 lb) carrots, cut into 1/3 inch thick slices |
| 3/4 | c | Fat-free reduced sodium chicken broth |
| 2 | tb | Honey |
| 1/8 | ts | Ground nutmeg |
INSTRUCTIONS
In a large nonstick skillet, melt butter over medium heat. Add scallions and cook 1 minute, stirring constantly. Add carrots and chicken broth. Cover and simmer 10 to 15 minutes, or until the carrots are tender. Stir in honey and nutmeg. Cook, uncovered, 1 minute, or until any remaining liquid evaporates. Serve warm. Yield: 4-6 Typed in MMFormat by cjhartlin@email.msn.com Source: Mr. Food's Easy Cooking Sept./Oct 1999 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Aug 24, 1999
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