Gingered Carrotsdiabetic, side dishes, vegetables 3/4 lb fresh carrots 1/2 cup chicken broth 1 dash onion powder 2 tablespoon fresh lemon juice 1/2 teaspoon ground ginger 1 tablespoon fresh parsley; chopped 1 tablespoon 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 |
