These weeknight-easy carrots are a definite keeper!
Hands-on time: 10 minutes
Time to table: 25 minutes
1 pound carrots
1 tablespoon pineapple juice (or apple juice, as the recipe specified)
1 tablespoon brown sugar
1 teaspoon butter (this is just enough for mouth-feel and a tiny sense of richness)
A sprinkle of nutmeg
Steam the carrots by pouring about an inch or so of water (it's an inexact science but too much means time wasted heating unneeded water, too little means burning and perhaps even wrecking a pan especially if non-stick) into a large pot with a lid and bringing to a boil over MEDIUM HIGH. Meanwhile, peel the carrots, remove the stem ends, then cut into 1-inch chunks on the diagonal. Place over the water and cover. Cook for about 20 minutes or until a knife inserts easily into the center of the carrot chunks.
Meanwhile, combine the juice, brown sugar and butter in serving bowl. Add the cooked carrots, stir and sprinkle with nutmeg. Serve immediately.
Per Serving: 71 Cal (15% from Fat, 6% from Protein, 79% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 15 g Carb; 3 g Fiber; 41 mg Calcium; 0 mg Iron; 80 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
- Use pre-peeled carrot chunks if you insist but regular followers know I'll recommend otherwise: they simply have NO FLAVOR. And it takes only 5 minutes to peel and chop carrots.
- Cinnamon would work, so would mace (a cousin to nutmeg) and I like the thought of curry as well.
A new cookbook on A Veggie Venture, one I've had around for a long time but rarely cook from anymore, Healthy Homestyle Cooking by Evelyn Tribole. It was published in 1994 and contains "200 of your favorite family recipes -- with a fraction of the fat".