Parslied Carrots


Classifications: Vegetables

Qty Measure Ingredient


1 pound baby carrots

1/2 cup water

2 tablespoons lemon juice

1 tablespoon margarine or butter

1/4 teaspoon salt

1/8 teaspoon pepper

2 packets Equal or 3/4 tsp Equal Measure

2 tablespoons snipped parsley

Instructions: In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or till just tender. Continue to cook, uncovered, 5 to 10 minutes more or till most of the liquid has evaporated, carefully stirring occasionally to prevent sticking. Remove from heat. Stir in Equal and parsley.

Makes 4 (2/3-cup) servings.



Background: Note: DIABETIC EXCHANGES: One serving (2/3-cup) equals 2 vegetable, 1 fat; also, 77 calories, 237 mg sodium, 0 cholesterol, 12 gm carbohydrate, 1 gm protein, 3 gm fat.

Serves: 4

Food Exchanges: