Recipe - Gingered Carrots

Three fourths pound Fresh carrots;
One half cup Chicken broth
Dash onion powder;
2 tablespoon Fresh lemon juice;
One half teaspoon Ground ginger;
1 tablespoon Fresh parsley; chopped
1 tablespoon Whipped butter;

Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip