By Mayo Clinic Staff
Dietitian's tip:
Carrots — an excellent source of beta carotene — keep well for up to two weeks if they're refrigerated, unwashed and in plastic bags. If you bought them with their green tops still attached, trim off the greens before storing or else they'll deplete moisture from the roots.
Number of servings
Serves 4
- Low Fat
- Healthy carb
Ingredients
- 1/2 cup water
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon trans-free margarine
- Sugar substitute, to taste
- 1 teaspoon lemon juice
- 4 tablespoons fresh parsley, chopped
Directions
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.
Nutritional analysis per serving
Serving size: 1/2 cup
- Total fat 1 g
- Calories 40
- Protein 1 g
- Cholesterol 0 mg
- Total carbohydrate 6 g
- Dietary fiber 2 g
- Monounsaturated fat 0.5 g
- Saturated fat Trace
- Trans fat Trace
- Sodium 202 mg
- Added sugars 0 g
Show References
- Carrots. In: The Mayo Clinic Williams-Sonoma Cookbook.: Menlo Park, Calif.: Oxmoor House; 2001:63.
May 30, 2015Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/sweet-carrots/rcp-20049722