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Recipe: Sweet carrots

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.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving  Low fat = no more than 3 g of fat per serving 
SERVES 4

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
Calories40 Cholesterol0 mg
Protein1 g Sodium167 mg
Carbohydrate6 g Fiber2 g
Total fat1.5 g Potassium251 mg
Saturated fattrace Calcium21 mg
Monounsaturated fat0.5 g   
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
DIABETES MEAL PLAN EXCHANGES
Nonstarchy vegetables1
DASH EATING PLAN SERVINGS

ARTICLE TOOLS

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HEALTHY RECIPES


May 16, 2008