Carrots are very low in cholesterol making this a basic heart healthy dish that is also a wonderful addition to any meal especially for occasions such as Easter, Thanksgiving and Christmas dinners. This dish is also a good source of dietary fiber, and a very good source of Vitamin A, Vitamin C and Vitamin K. The blending of sweet orange juice and tangy lemon juice bring out a special flavor and "zippiness". In addition, the simplicity of the carrots stand out beautifully with a dash of fresh green parsley making it a truly attractive entrée to serve.
1/4 cup olive oil
1 cup vegetable broth
2 tablespoons orange juice
dash of salt
dash of pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
In a large sauce pan heat olive oil, vegetable broth, orange juice, salt and pepper, then bring to boil. Add sliced carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon. Garnish with parsley optional.
Makes approximately 6-8 servings.
Calories: 892 Protein: 9g Carbohydrates: 98g Total Fat: 56g Saturated Fat: 8g Fiber: 25g Cholesterol: 0mg Sodium: 97mg
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