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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

1 T Corn oil
4 Medium-sized carrots, about
1/2 pound peeled and
cut
into matchstick strips
1/2 c Water
1 All-purpose potato, peeled
and cut into matchstick
strips
1/8 t Black pepper
1 T Snipped fresh chives or
minced parsley

INSTRUCTIONS

As promised, here are a couple of my favorite recipes from Reader's
Digest "Great Recipes for Good Health". I've given you the  nutritional
counts as provided by the book and as computed by my  software. For
some reason, my software continues to be higher (I  choose to believe
the book).  In a 10" nonstick skillet, heat the corn oil over
moderately high  heat for 1 minute. Add the carrots and cook, stirring,
for 1 minute.  Stir in 1/4 cup of water and steam, covered, over
moderate heat,  shaking the pan occasionally, for 3 minutes or until
the liquid has  evaporated.  Add the potato and the remaining water and
steam, covered, for 3  minutes or until the water has evaporated and
the vegetables are just  tender. Season with pepper and sprinkle with
chives.  Calories per serving: 86 book/151 my software 22%CFF, Total
fat:  4g/4g, Sat fat: 0g/0g, Chol: 0mg/0mg, Protein: 1g/3g, Carb:
13g/27g,  Sodium: 21g/32g, Sugars: 0/0, Fiber: 2g/1g.  Posted to EAT-LF
Digest by BunnyMama@aol.com on Feb 5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 435.1mg
Potassium: 229mg
Carbohydrates: 16.7g
Fiber: 2.4g
Sugar: 2.8g
Protein: 13.3g


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