| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking wit, Carrots, Steamer, Reg 4 | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots; peeled and cut diagonally 1/8" to 1/4" thick slices |
| 1 | tb | Butter; at room temperature |
| 1 | ts | Fresh lemon juice |
| 1 | ts | Chopped fresh cilantro; * see note |
| 1 | ts | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
INSTRUCTIONS
Water level medium Put the carrots in the steaming basket, cover, and steam until tender, 18-20 mins. Remove the steaming basket and shake well over the sink. Put carrots in a serving bowl, add the remaining ingredients, and toss gently to mix. *I use extra cilantro. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 26, 1998
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