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Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
This recipe is:
Nutritional Analysis: One 1/2-cup serving equals 55 calories, 66 mg sodium, 0 cholesterol, 9 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.
Originally published as Carrots with Dill in
November/December 1998, p48
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