Sweet carrots
Updated: 2022-07-29
Shredded carrots, lemon and parsley add up to a quick, kidney-friendly side dish.
Serves 4
- 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
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.
Nutritional analysis per serving
Calories: 29
Total carbohydrate: 5 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 1 g