Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Calorie
Low Fat
Low Sodium
Meal Type: Appetizers
Ingredients
8 Medium-size carrots, scraped and diagonally sliced
1 tsp Cornstarch
1 tbsp Lemon juice
1/3 cup Water
1 tsp Margarine
1/2 tsp Dried dillweed
1/4 tsp Grated lemon rind
1/8 tsp Salt
Fresh dillweed sprigs (optional)
Preparation
1. Arrange carrot in vegetable steamer over boiling water. Cover; steam 2-3 minutes or until crisp-tender. Transfer carrot to a serving bowl and keep warm.
2. Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thickened.
3. Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts.
4. Pour lemon juice mixture over carrots, and toss gently. Garnish with dillweed sprigs, if desired.
Cook's Notes
Nutrition Information
Calories: 32
;
Total Fat: .6g
;
Saturated Fat: .1g
;
Polyunsaturated Fat: .1g
;
Carbohydrates: 6.7g
;
Protein: .9g
;
Vitamin A: 17181 IU
;
Vitamin C: 7 mg
;
Calcium: 17 mg
;
Sodium: 79 mg
;
Iron: 0 mg
;
Fiber: 2g