3 cups water
¼ tsp salt
1 ½ lb small carrots, cleaned
1 Tbsp butter
1 Tbsp honey
2 tsp finely chopped ginger
- In large skillet, combine the water and salt. Bring to a boil. Add carrots. Return to boil and reduce heat. Cover and simmer for 10 to 12 minutes or until carrots are tender. Drain carrots on paper towels, pat dry.
- In same skillet, combine butter, honey and ginger. Cook and stir over medium heat until butter is melted. Carefully add carrots. Cook, stirring gently, for 2 to 3 minutes or until carrots are glazed and heated through.
Makes 6 servings.
70 kcal; 2 gm total fat/1 gm sat fat; 5 mg cholesterol; 180 mg sodium; 13 gm CHO; 3 gm fiber; 1 gm PRO.
Exchanges: 1 carb choice, ½ fat.