Recipe - Carrots With Lemon And Cilantro

1 pound Carrots; peeled and cut
diagonally 1/8" to 1/4"
thick slices
1 tablespoon Butter; at room temperature
1 teaspoon Fresh lemon juice
1 teaspoon Chopped fresh cilantro; *
see note
1 teaspoon Chopped fresh parsley
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper

Water level medium

Put the carrots in the steaming basket, cover, and steam until tender,
1820 mins. Remove the steaming basket and shake well over the sink. Put
carrots in a serving bowl, add the remaining ingredients, and toss gently
to mix.

*I use extra cilantro.

SourceCooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com

Recipe by: Cooking with SteamStephanie Lyness

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Feb 26, 1998