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Sweet Herbed Carrots Recipe

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“The original recipe, which my mother acquired over 45 years ago, called for two bunches of small carrots so I had to guess how much to use. I eventually got the recipe amounts worked out to my liking,” says Beverly Christofferson of Sioux City, Iowa.

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Sweet Herbed Carrots Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

2 tablespoons butter
1/4 teaspoon sugar
2 cups sliced fresh carrots
3 to 4 lettuce leaves
2 tablespoons water
2 tablespoons minced fresh parsley
2 tablespoons heavy whipping cream
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, cook and stir the butter and sugar over medium heat until butter is melted and sugar is dissolved. Stir in carrots; cover with lettuce leaves. Sprinkle with water. Cover and simmer for 15-20 minutes or until carrots are crisp-tender.
Discard lettuce. Stir in the parsley, cream, tarragon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Serve with a slotted spoon. Yield: 2 servings.

Nutritional Facts 1 serving (3/4 cup) equals 212 calories, 17 g fat (11 g saturated fat), 51 mg cholesterol, 463 mg sodium, 14 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Sweet Herbed Carrots in Taste of Home February/March 2006, p56

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