| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Carrots; sliced |
| 3/4 |
c |
Water |
| 1/2 |
c |
Salt |
| 1/2 |
ts |
Lemon peel; freshly grated |
| 2 |
ts |
Lemon juice; |
| 1 |
tb |
Parsely; fresh chopped |
| 2 |
tb |
Butter or Margarine; |
|
|
Dash of liquid sweetner; |
INSTRUCTIONS
Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70
Source: Sugar Free...That's Me by Judith S. Majors
Brought to you and yours by Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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