Baby Carrots With Curry Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Curry gives bold flavor to sweet baby carrots in this quick-and-easy side dish, notes Margaret Haugh Heilman of Houston, Texas. Ingredients:
1 package (16 ounces) baby carrots |
1/4 cup reduced-fat mayonnaise |
2 tablespoons fat-free sour cream |
1 teaspoon lemon juice |
1 teaspoon fat-free milk |
1 teaspoon honey |
1/2 to 1 teaspoon curry powder |
1/4 teaspoon salt |
Directions:
1. Place carrots in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 12-14 minutes or until crisp-tender.
2. Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat. Yield: 4 servings.
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