8 medium-size Carrots, scraped and diagonally sliced1 teaspoon Cornstarch1 tablespoon Lemon juice1/3 cup Water1 teaspoon Margarine or butter1/2 teaspoon dried Dill 1/4 teaspoon grated Lemon rind1/8 teaspoon SaltFresh dill sprigs (optional)
1. Arrange carrot in vegetable steamer over boiling water. Cover; steam 2-3 minutes or until crisp-tender. Transfer carrot to a serving bowl and keep warm.2. Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thickened.3. Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts.4. Pour lemon juice mixture over carrots, and toss gently. Garnish with dill sprigs, if desired.
Nutrition calculated using margarine.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.