Total Calories: 57
Peel carrots and slice, dice, julienne, or grate into medium saucepan. Add water, sugar, and salt. Bring to boil, cover and reduce heat cook 2 to 3 minutes for grated carrots or 4 to 7 minutes for sliced or diced carrots, until barely tender. Remove lid, cook off liquid and toss with butter (or margarine) and parsley (dried parsley flakes may be substituted for fresh) until coated. Serve immediately.
Basil Carrots: Place 3/4 pound thinly sliced or diced carrots with 1 tablespoon butter into medium saucepan. Add several sprigs of fresh basil, finely chopped, or 1 teaspoon crushed dried basil. Cook, stirring, over medium heat until butter melts. Cover saucepan, turn heat to low, and cook for 10 to 12 minutes or until carrots are barely tender. Other herbs that can be used with carrots in place of basil include anise, chives, caraway, cinnamon, nutmeg, ginger, allspice, mint, curry, cilantro, thyme, rosemary, or mustard.
Glazed Carrots: Saute drained, cooked carrots in 1 tablespoon butter along with enough maple-flavored syrup, honey, brown sugar, light corn syrup, concentrated orange juice, or apple juice to glaze.
This Parsleyed Carrots recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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