This is a yummy carrot dish with an interesting combination of flavors. My husband loved these...
1 lb carrots, sliced 1/4" thick (or baby carrots, left whole)
1 cup water
1/3 cup reduced-sodium chicken broth
2 oz reduced-fat cream cheese
1 tsp lemon zest
1 tbls parsley, coarsely chopped
Bring water to boil in medium saucepan. Add carrots, and reduce to simmer. Cover and cook 6-8 minutes, or till crisp-tender. Use slotted spoon to transfer carrots to bowl. Reserve cooking water in pan. Return water to boil, and cook 6-8 minutes more, until water is reduced by about half. Add broth, cream cheese, and lemon zest. Stir gently. Simmer on low heat 2-3 minutes, or til cream cheese is melted and sauce well-blended, stirring frequently. Stir in parsley. Add carrots; toss to coat. Serve immediately.
Serves 4
Per serving:
Cal: 81
Total Fat: 3.6g
Chol: 12mg
Sodium: 225mg
Carbs: 10.5g
Fiber: 3.3g
Sugars: 6.5g
Protein: 2.6g
