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Sweet carrots

July 29, 2022

Recipe

Shredded carrots, lemon and parsley add up to a quick, kidney-friendly side dish.

Serves 4

Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.

To make this plant based, leave out butter.

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 butter, sugar substitute, lemon juice and parsley. Serve immediately.

1/2 cup water
1/8 teaspoon salt
2 cups shredded carrots
1 teaspoon butter
Sugar substitute, to taste
1 teaspoon lemon juice
4 tablespoons fresh parsley, chopped

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 29 Calories 5 g Total carbohydrate 2.5 mg Cholesterol 1 g Dietary fiber 0.5 g Monounsaturated fat Potassium 1 g Protein 0.5 g Saturated fat 1/2 cup Serving size 113 mg Sodium 1 g Total fat