Minden Press-Herald

Oct 01st

A recipe for those ‘not fond’ of carrots

I am not a person that is fond of plain cooked carrots but if cooked other than boiled; I have developed a taste for them. And what would be a good homemade stew without fresh carrots?

Since my precious Mac's nursing home confinement and passing, I have not been doing much cooking so I searched through my recipe file and choose this carrot dish for this week's recipe.

If you don't have baby carrots, sliced carrots could be used. I use my own homemade low -fat, salt-free chicken broth from my freezer instead of the canned chicken broth.

It seemed to me to need sweetening so I did add a sweetener not called for in the original recipe.

This would be a nice change from traditional Sweet Potatoes for Thanksgiving dinner. If you don't tell, no one will know this KEEPER is heart-healthy.


3 cups baby carrots (I used 1 1/2 cups sliced carrots)

1 Tbsp. lemon juice

1 Tbsp. low-calorie margarine

3 Tbsp. apple juice concentrate

Two-thirds cup low-fat, low-sodium chicken broth (I used my own homemade chicken broth which I keep available in my freezer)

1 tsp. cinnamon

2 tsp. cornstarch

1 tsp. water (I suggest using a bit more water)

I added a packet of Sweet-N-Low but suggest using Splenda instead (not in the original recipe)

In a steamer over 2 inches of boiling water, steam the carrots, covered for 3 minutes. Sprinkle with lemon juice. Set aside. Melt margarine in a medium skillet over medium heat. Add apple juice concentrate; stir until melted. Add broth and cinnamon; bring to a boil. Mix cornstarch with water; add to the skillet. Sweetener may be added if you wish. Reduce heat and cook until thickened. Add carrots and toss well. Yields: 4 servings

NOTE: I added the carrots to the apple juice broth in the skillet allowing them to cook a bit longer instead of tossing them in at the end as instructed. The choice is yours.






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