Description Edit

This was a favorite recipe many years ago before low carb. It's so simple and quick to make, yet tastes delicious. Because carrots can be a bit carby, watch your serving sizes. To serve 8, each serving would be about ¼ cup. The wonderful carrot flavor is very concentrated so a small serving is plenty. I used my food processor with the shredding blade to shred my carrots. A pound of carrots yields about 12 ounces after peeling and trimming and the counts are based on 12 ounces of carrots.

Ingredients Edit

Directions Edit

  1. Heat the butter in a medium skillet with a lid; add the carrots and salt.
  2. Stir to coat well with butter and to distribute the salt.
  3. Cover and cook on low heat until tender, 5 minutes, stirring occasionally.
  4. Do not over cook.
  5. Stir in the parsley and serve at once.

Notes Edit

  1. Dried parsley will not be suitable for this recipe

Nutritional information Edit

  • Per ⅙ recipe: 73 Calories | 6g Fat | 1g Protein | 5g Carbohydrate | 1.5g Dietary Fiber | 3.5g Net Carbs
  • Per ⅛ recipe: 55 Calories | 4g Fat | trace Protein | 4g Carbohydrate | 1g Dietary Fiber | 3g Net Carbs

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