Directions:
- In a bowl, combine the walnuts, parsley, lemon zest, and raisins. Set aside.
- In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat. When the liquid is just beginning to boil, add the carrots. Cover and steam until the carrots are tender-crisp, about 3 minutes. Uncover the pan and continue to cook, shaking the pan frequently, until the carrots are tender and the broth is nearly evaporated, about 3 minutes longer. Transfer to a bowl, add the salt and the walnut mixture, and toss to combine. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.03 Kcal (323 kJ) | ||
| Calories from fat | 13.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 2% | |
|---|---|---|---|
| Sodium | 317.52mg | 13% | |
| Potassium | 405.67mg | 9% | |
| Total Carbs | 14.41g | 5% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.7mg | 10% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 46.13 Kcal (193 kJ) | ||
| Calories from fat | 8.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 2% | |
|---|---|---|---|
| Sodium | 190.15mg | 13% | |
| Potassium | 242.95mg | 9% | |
| Total Carbs | 8.63g | 5% | |
| Sugars | 4.79g | 32% | |
| Dietary Fiber | 3.02g | 20% | |
| Protein | 1.35g | 5% | |
| Vitamin C | 3.7mg | 10% | |
| Vitamin A | 0.9mg | 53% | |
| Iron | 1mg | 10% | |
| Calcium | 31.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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