Recipe - Honey Nutmeg Carrots

1 tablespoon Butter
1/3 cup Finely chopped scallions
1 pack (1 lb) carrots, cut into
1/3 inch thick slices
Three fourths cup Fatfree reduced sodium
chicken broth
2 tablespoon Honey
1/8 teaspoon Ground nutmeg

In a large nonstick skillet, melt butter over medium heat. Add scallions
and cook 1 minute, stirring constantly. Add carrots and chicken broth.
Cover and simmer 10 to 15 minutes, or until the carrots are tender. Stir in
honey and nutmeg. Cook, uncovered, 1 minute, or until any remaining liquid
evaporates. Serve warm. Yield: 46 Typed in MMFormat by
cjhartlin@email.msn.com Source: Mr. Food's Easy Cooking Sept./Oct 1999

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Aug 24, 1999