Prep: 10 minutes; Cook: 10 minutes.
Yield: 6 servings (serving size: about 1/2 cup)
Nutritional Information
Calories per serving: 82
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrates per serving: 13g
Fiber per serving: 3g
Cholesterol per serving: 6mg
Iron per serving: 1mg
Sodium per serving: 341mg
Calcium per serving: 57mgIngredients
Ingredients
- 2 cups fat-free, less-sodium chicken broth
- 2 pounds baby carrots, peeled and tops trimmed to 1 inch
- 1 tablespoon butter
- 2 teaspoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation
1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.
Source: Health