Parslied Carrots from Healthy Diabetic Recipes

Parslied Carrots Recipe

Recipe Ingredients:

INGREDIENTS

1 lb Baby carrots
1/2 cup Water
2 tbsp Lemon juice
1 tbsp Margarine
1/4 tsp Salt
1/8 tsp Pepper
3/4 tsp Equal*Measure
OR
2 package Equal
2 tbsp Parsley, snipped

Recipe Instructions:

DIRECTIONS:
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 until just tender. Continue to cook, uncovered, 5
to 10 minutes more or until most of the liquid has
evaporated, carefully stirring occasionally to prevent
sticking. Remove from heat. Stir in Equal*Measure
and parsley. makes 4 (2/3) C servings.

Nutrition information per serving:
Calories: 77 Diabetic Food Exchanges: 2
Vegetable, 1 Fat 1 g Prot; 12 g Carb; 3 g fat; 0 mg
Chol; 237 mg Sodium

All Things Equal Newsletter, formatted for MM by
A.Broaddus, 1995

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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