Baby Carrots With Lemon & Walnuts
photo by Annacia
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 tablespoons walnuts, chopped, toasted
- 1 teaspoon fresh parsley, chopped
- 2 teaspoons lemon zest, grated
- 1 tablespoon raisins, finely chopped
- 1⁄2 cup fat-free no-salt-added chicken broth or 1/2 cup vegetable broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
- 4 cups baby carrots, diagonally sliced
- 1⁄2 teaspoon salt
directions
- In a bowl, combine the walnuts, parsley, lemon zest, and raisins. Set aside.
- In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat. When the liquid is just beginning to boil, add the carrots. Cover and steam until the carrots are tender-crisp, about 3 minutes. Uncover the pan and continue to cook, shaking the pan frequently, until the carrots are tender and the broth is nearly evaporated, about 3 minutes longer. Transfer to a bowl, add the salt and the walnut mixture, and toss to combine. Serve immediately.
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Reviews
-
Very, very nice carrots, these! The only thing I changed was to slightly more than double the amount of raisins! Really nice flavor combo all 'round! Another keeper recipe for me, too! Thanks for sharing it! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
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The DM, DS and I thoroughly enjoyed this with some roast chicken (I scaled it back to 3 serves). I was lucky to be able to use just picked baby carrots (thanks to a neighbour). I lovely fresh dish with a sweetness from the carrots and raisins but those crunchy walnuts and the slight tartiness of lemon just all come together so well. thank you Boomette, made for Newest ZAAR Tag (under 24 hour rule).
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RECIPE SUBMITTED BY
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