Baby Carrots with Lemon |
|
| Prep Time: 3 Minutes Cook Time: 15 Minutes
1 (16-ounce) package fresh Baby carrots 1 Tablespoon lemon juice 1 Teaspoon cornstarch 1/3 Cup water 1 Teaspoon dried dillweed 1 Teaspoon reduced-calorie Margarine ¼ Teaspoon grated lemon rind 1/8 Teaspoon salt Dash of pepper Arrange carrots in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender. Transfer carrots to a serving bowl. Set aside, and keep warm. Combine lemon juice and cornstarch in a medium saucepan; stir until smooth. Gradually add water; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in dillweed and remaining 4 ingredients. Pour over carrots, and toss gently. Serves: 4 We at Valerie Fitzgerald and Associates realize that you are in the information gathering stage of your purchase and we respect your privacy. Should you have any questions, please feel free to email us at info@valeriefitzgerald.com or call us directly at 310-285-7515. If you or anyone you know is looking to buy or sell a home, please note that we can provide detailed information and access to Beverly Hills Homes for Sale Brentwood Homes for Sale Bel Air Homes for Sale Sunset Strip Homes for Sale Los Angeles Homes for Sale Santa Monica Homes for Sale Malibu Homes for Sale You can count on the services of Valerie Fitzgerald and Associates to provide you with information you can trust. |
|
|
|
|
|
