Savory Carrot Casserolecasseroles, diabetic, side dishes, vegetables 3 cup carrots; shredded (about 6 medium 1 small onion; chopped 1/2 teaspoon salt 1/2 teaspoon savory leaves; dried 1/4 teaspoon mustard; dry 1/2 cup hot water 1/4 cup walnuts; chopped coarsely 1 tablespoon margarine or butter Mix carrots, onion, salt, savory and mustard in ungreased 1 1/2 quart casserole mixture. Pour water over carrot mixture. Cover and cook in 350 degrees. Cover and cook in 350F oven until carrots are tender, about 45 minutes. Cook and stir walnuts in margarine or butter over medium heat until walnuts in margarine are toasted, about 2 minutes. Spoon over carrotes. Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!! Brought to you and yours via Nancy O'Brion and her Meal-Master. |
