Dijon Glazed Carrots - xpost

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xposting to: Eat-lf (lowfat),TNT, MCTaste-Tested, VegetarianRecipes

 

This is from my newest cookbook purchase and is the first recipe I've made from

it. I think I will make lots from this book. (I read that the book was one that

rec'd good reviews from Cooking Light Magazine.)

 

Loved the sauce on these carrots. The sauce would work on sweet potatoes and

squash, too. I could drink it. Yum. ~ Brenda

 

* Exported from MasterCook *

 

Dijon Glazed Carrots

 

Recipe By :The Holly Clegg Trim and Terrific Cookbook (2002)

Serving Size : 4 Preparation Time :0:00

Categories : Carrots

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots -- peeled and sliced

1 tablespoon margarine

1 tablespoon Dijon mustard

2 tablespoons honey

1/4 teaspoon white pepper

1/4 teaspoon ground ginger

 

Steam the carrot slices in water until crisp-tender, about 10 minutes, or cook

in the microwave. Drain the cooking liquid.

 

In a small saucepan, combine the margarine, mustard, honey, pepper, and ginger

over low heat, stirring just until combined and the margarine is melted. Pour

the sauce over the carrots, toss gently to coat, and serve. Makes 4 servings.

 

Food Facts: Carrots are high in vitamin C, beta-carotene, and potassium.

 

Nutritional information per serving (according to Klegg): Calories 111 , Protein

(g) 1, Carbohydrate (g) 20, Fat (g) 3, Percent calories from Fat 24, Saturated

Fat (g) 0, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 163. Diabetic

Exchanges: 2 vegetable, 0.5 other carbohydrate, 0.5 fat

 

Source:

" The Holly Clegg Trim and Terrific Cookbook: Over 500 Fast, Easy and Healthy

Recipes "

S(KitchenTested, MC'd & posted by):

" BrendaAdams "

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Per Serving (excluding unknown items): 105 Calories; 3g Fat (25.8% calories from

fat); 1g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 116mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2

Other Carbohydrates.

 

NOTES : I hate steamed or boiled carrots, butI inhaled these!! The sauce would

be awesome (also) on baked squash or sweet potatoes. This is keeper. (I used

black pepper...looked like bug specks...so I will buy white pepper now.) I

didn't want to look up what 1 pound of carrots would be; I used two

large...could have used more.