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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this quick carrot dish with Crabmeat-Stuffed Flounder. Ingredients:
1/3 cup canned low-sodium chicken broth, undiluted |
1/4 teaspoon sugar |
1/8 teaspoon salt |
3 medium carrots (about 1/2 pound), scraped and cut into very thin strips |
1 teaspoon chopped fresh dillweed |
1/2 teaspoon reduced-calorie margarine |
Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil. Add carrot; cover and cook over medium heat 8 minutes or until tender. Drain.
2. Combine carrot, dillweed, and margarine; toss until margarine melts.
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