Recipe by PaulaG
Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.
Top Review by Cook4theFamily
I was looking for a good and diabetic way to use baby carrots up--I started off with such noble thoughts of raw carrots, but....I found this, and fixed them with fresh orange instead of lemon juice and zest--it came out to about half an orange (with a little-about half to a full teaspoon- pulp, taken while I juiced the orange) in it. It was a really tasty way to fix cooked carrots, without all the added sugar and fat (I also used the spray butter instead of butter or margarine-twenty squirts for the whole thing.) I will be much more likely to enjoy carrots with my meal with these carrots on hand, already cooked!
- 1 lb baby carrots, rinsed
- 1⁄4 cup chicken stock or 1⁄4 cup vegetable stock
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon lemon zest, grated
- 1 tablespoon fresh parsley or 1 tablespoon chives, finely chopped
Directions See How It's Made
- Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
- Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
- Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
- Season with salt and pepper to taste, sprinkle with parsley or chives and serve.