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