Baby Carrot Herb Medley
In a hurry? Steam baby carrots in the microwave with ½ cup of water and a tablespoon of butter. Cover and cook 4–5 minutes or until desired tenderness.
INGREDIENTS | SERVES 4
- 1 tablespoon lemon juice
- 25 baby carrots
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
Place ½ inch water and 1 tablespoon lemon juice in bottom of a saucepan. Put carrots in a steamer basket and hang over water. The basket should not touch the water.
Cover the saucepan and heat to boiling. Reduce heat and steam carrots for 7 minutes until they are tender-crisp. The carrots should just begin to get tender, but still retain a crisp texture.
In a skillet, melt butter over medium heat. Add sage, dill, salt, and pepper. Add carrots and mix well. Allow to cool, and freeze in a freezer bag or plastic container.
Defrost carrots in the refrigerator overnight. Sauté uncovered 2–3 minutes, stirring gently until hot.
Calories: 73 | Fat: 6g | Protein: 0.5g | Sodium: 253mg | Carbohydrates: 5g | Fiber: 1.5g
Rosemary Herb Butter
Here is an all-purpose herb butter suitable for topping almost any vegetable. Mix: ¼ cup softened butter, ½ teaspoon dried and crumbled rosemary, ¼ teaspoon dried and crushed marjoram, and ½ teaspoon dried parsley flakes. Cream or whip butter until fluffy. Stir in rosemary, marjoram, and parsley until evenly mixed. Yields ¼ cup.