Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 pound carrots, cut into 2-inch julienne strips

1 clove garlic, minced

1 tablespoon cooking oil

1 tablespoon butter or margarine

2 tablespoons minced fresh chives or parsley

Instructions: In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives. Serve immediately.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared with margarine) equals 2 vegetable, 1 fat; also, 106 calories, 64 mg sodium, 0 cholesterol, 12 gm carbohydrate, 1 gm protein, 6 gm fat.

Serves: 4

Food Exchanges: