Lemon carrots
Yield: 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;
Instructions:
Dash of liquid sweetner; 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
