Lemon & Parsley Baby Carrots

40 4 servings, 2/3 cup (150 mL) each
Recipe By
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Prep Time
5
min.
Total Time
40
min.
Servings

4 servings, 2/3 cup (150 mL) each

What You Need

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Make It

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  • Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.
  • Return water to boil; cook 6 to 8 min. or until reduced by half. Add broth, cream cheese and zest; stir. Simmer on low heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Stir in parsley.
  • Add carrots; toss to coat.

Substitute

Prepare using orange zest.

Note

If any carrots are thick, cut them lengthwise in half before cooking.

Servings

  • 4 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 4 servings, 2/3 cup (150 mL) each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 40mg
Sodium 250mg
Carbohydrate 13g
Dietary fibre 3g
Sugars 8g
Protein 4g
   
Vitamin A 180 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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