| 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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