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Creamy Baby Carrots | www.diethood.com | Baby Carrots tossed in a delicious, creamy sauce.

Creamy Baby Carrots

Katerina | Diethood
Baby Carrots tossed in a delicious and smooth cream cheese sauce.
Servings : 4
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 1- pound baby carrots
  • 1 cup low-sodium vegetable broth
  • 4- ounces cream cheese , softened
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • salt and fresh ground pepper , to taste
  • 1/8 teaspoon chili powder , or to taste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Combine baby carrots and broth in a saucepan; bring to a boil and cover.
  • Continue to cook over medium-high heat for 8 to 10 minutes, or until carrots are tender.
  • Using a slotted spoon remove carrots from broth.
  • Return skillet to heat and cook for 6 to 8 minutes, or until broth is reduced by a third.
  • Stir in cream cheese, lemon juice and lemon zest.
  • Season with salt, pepper, chili powder and garlic powder.
  • Continue to cook, stirring frequently, for 5 minutes, or until cream cheese is melted and creamy.
  • Return carrots to the cream; toss to combine.
  • Remove from heat.
  • Transfer carrots to a serving plate and garnish with fresh parsley.
  • Serve immediately.

Notes

RECIPE SOURCE: DIETHOOD Inspired by Kraft
 

Nutrition

Calories: 141 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 31 mg | Sodium: 416 mg | Potassium: 307 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 16245 IU | Vitamin C: 6 mg | Calcium: 64 mg | Iron: 1.2 mg | Net Carbs: 8 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.