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Carrots And Shallots With Fresh Herbs Recipe

Ingredients:

1 lb baby carrots
1 tbsp olive oil
1/4 cup chopped shallots
1/2 cup low-fat low-sodium chicken broth
1 tsp lemon juice
1/2 cup water
Salt, to taste
Freshly-ground black pepper, to taste
1 1/2 tbsp minced fresh parsley
1/2 tbsp minced fresh dill
1 tsp minced fresh rosemary

Instructions:
Combine all ingredients except the herbs in a saucepan and cook over medium
heat until carrots are tender, about 5 to 8 minutes. Add the fresh herbs
and toss well; cook for 1 more minute.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 58; Calories from Fat 23; Fat 3g; Saturated
Fat 0g; Cholesterol 0mg; Sodium 79mg; Carbohydrates 9g; Dietary Fiber
3g; Sugars 3g; Protein 1g;

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 54 Calories; 3g Fat (42.1% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
28mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Recipe from "Diabetic Meals in 30 Minutes - Or Less!" by Robyn
Webb, (© McGraw Hill - NTC, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Robyn Webb

Preparation Time: 0:00
Servings: 6

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