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Title: Gingered Carrots (Marks)
Categories: Diabetic Vegetable Side dish
Yield: 1 Servings
| 3/4 | lb | Fresh carrots; |
| 1/2 | c | Chicken broth |
| Dash onion powder; | ||
| 2 | tb | Fresh lemon juice; |
| 1/2 | ts | Ground ginger; |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Whipped butter; |
Cut carrots in matchstick slices or thin rounds. Place in a saucepan with broth and onion powder. Cook 15 minutes or until tender. Drain, add remaining ingredients and toss lightly. Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master
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