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One pound of carrots cut in 1 1/2" lengths (cut the fat ends in half, or even quarters, lengthwise so all the pieces are about the same size.)
Steam until tender -- or cook "semi dry" in sauté pan with 2 Tbsp. water and 2 Tbsp. fresh lemon juice, but watch them carefully to make sure they don't burn!
If you do the "semi dry" cooking method, first melt 1 Tbsp. of the margarine type spread in the pan, and use only 1 more Tbsp. to "finish them".
Add 1/4 tsp. EACH of dried basil, marjoram and summer savory. Add 2 Tbsp. veggie butter or other heart healthy spread, and serve.
(The original called for real butter.)
Looking for a main course to go with this veggie? Try these:
CHICKEN FAJITAS IN CREAM SAUCE
BEST EVER MACARONI AND CHEESE
A SPECIAL OMELETTE with your choice of fillings
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