Lemon Glazed Carrots With Parsley
|Tender young carrots||1 Bunch (100 gm) (About 1 1/2 Pounds)|
|Water||1 Cup (16 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Chopped parsley||1 Teaspoon|
Scrape carrots and cut into thin slices.
Cook in heavy saucepan in 1/2 inch boiling water with a pinch each of salt and sugar until just tender, about 5 to 8 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
In same pan melt butter or margarine and add 2 tablespoons sugar and lemon juice.
Simmer until sugar is dissolved.
Add carrots and cook gently, stirring frequently until carrots are well glazed.
Serving size: Complete recipe
Calories 366 Calories from Fat 217
% Daily Value*
Total Fat 25 g38%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 471 mg19.6%
Total Carbohydrates 38 g12.7%
Dietary Fiber 3.3 g13.1%
Sugars 30.8 g
Protein 1 g2.2%
Vitamin A 23.5% Vitamin C 34.1%
Calcium 1.7% Iron 1.8%
*Based on a 2000 Calorie diet