| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Carrots, Cooking wit, Reg 4, Steamer | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots, peeled and cut |
| diagonally 1/8" to 1/4" | ||
| thick slices | ||
| 1 | T | Butter, at room temperature |
| 1 | t | Fresh lemon juice |
| 1 | t | Chopped fresh cilantro, * |
| see note | ||
| 1 | t | Chopped fresh parsley |
| 1/4 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 7.6mg
Sodium: 224.4mg
Potassium: 369.7mg
Carbohydrates: 11g
Fiber: 3.2g
Sugar: 5.4g
Protein: 1.1g