Carrots with Butter and Chives
Preparation and cooking time: 25 minutes
These are delicious in the spring when the chives start coming up - as well as the rest of the summer. If you don't have access to fresh chives, substitute dried.
Ingredients:
- 2 - 3 medium carrots, 240gr, 8.5oz
- 1/4 cup chicken stock, 56gr, 2oz
- 1 tbs butter, 14.2gr, .5oz
- 2 tbs snipped chives (Substitute 1 tbs dried or other herb of choice)
Instructions:
- Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks.
- Put carrots into a small saucepan or skillet. Add stock, cover and bring to a simmer over medium heat.
- Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain any remaining liquid from pan. Add chives and butter, stir well to coat and heat through.
- Remove from heat, add pepper if you like and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
