Carrots in Lemon-Parsley Butter Recipe

Carrots in Lemon-Parsley Butter Recipe
Carrots in Lemon-Parsley Butter Recipe photo by Taste of Home
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Carrots in Lemon-Parsley Butter Recipe

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Publisher Photo
THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds fresh carrots, sliced
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt

Directions

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside.
In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through. Yield: 6 servings.
Originally published as Carrots in Lemon-Parsley Butter in Reminisce October/November 2006, p48

Nutritional Facts

1/2 cup: 117 calories, 8g fat (5g saturated fat), 20mg cholesterol, 216mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 1g protein.

  • 1-1/2 pounds fresh carrots, sliced
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside.
  2. In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through. Yield: 6 servings.
Originally published as Carrots in Lemon-Parsley Butter in Reminisce October/November 2006, p48

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