Skillet Carrots

SKILLET CARROTS

1 pound carrots, coarsely shredded 3 tablespoons butter 1/2 teaspoon salt 1/4 cup fresh parsley, chopped *

Heat the butter in a medium skillet with a lid; add the carrots and salt. Stir to coat well with butter and to distribute the salt. Cover and cook on low heat until tender, 5 minutes, stirring occasionally. Do not over cook. Stir in the parsley and serve at once. Makes about 6-8 servings

Per 1/6 Recipe: 73 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs
 * Dried parsley will not be suitable for this recipe.

Per 1/8 Recipe: 55 Calories; 4g Fat; trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs This was a favorite recipe many years ago before low carb. It's so simple and quick to make, yet tastes delicious. Because carrots can be a bit carby, watch your serving sizes. To serve 8, each serving would be about 1/4 cup. The wonderful carrot flavor is very concentrated so a small serving is plenty. I used my food processor with the shredding blade to shred my carrots. A pound of carrots yields about 12 ounces after peeling and trimming and the counts are based on 12 ounces of carrots. http://www.genaw.com/lowcarb/skillet_carrots.html

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group