6 Servings
1 pound carrots, young tender 5 to 6 inches long
1 shallot, very thinly
sliced
1 tablespoon margarine
2 teaspoons lime juice
1 tablespoon coarsely
ground mustard
Generous sprinkle coarsely ground black pepper
2 tablespoons
minced parsley
Peel and trim carrots. Cut them lengthwise, then in half.
Place carrots and shallot in a vegetable steamer. Cover and steam 8 to 10 minutes,
or until tender. Set aside. In a skillet over medium heat, melt margarine. Add lime
juice, mustard and pepper. Stir until thoroughly heated. Remove from heat and add
parsley. Place carrots and shallots in a medium bowl and pour sauce over all. Toss
to coat. Serve hot or cover and refrigerate to serve cold.
Amount Per Serving
Calories 58 Calories from Fat 20
Percent Total Calories
From:
Fat 34% Protein 7% Carb. 59%
Nutrient Amount per Serving Value
Total Fat 2 g 3%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 82 mg 3%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 1 g
Vitamin A 432% Vitamin C 14% Calcium 0% Iron 5%
