Recipe - Steamed Carrots With Dill

1 pound Baby Carrots
2 tablespoon Fresh Dill; chopped
2 tablespoon Orange Juice
1 tablespoon Olive Oil
One half teaspoon Lemon Zest; finely grated
One fourth teaspoon Ground Mustard
One fourth teaspoon Salt
1/8 teaspoon Ground Black Pepper

Fill a medium saucepan with 1 inch of water, set a steamer basket inside
and place over medium heat. Add the carrots and steam until tendercrisp,
810 minutes.

In a medium bowl, combine the dill, orange juice, olive oil, lemon zest,
mustard, salt and pepper and whisk until blended.

In a large bowl, combine the carrots and dill mixture and toss to mix well.

To serve, divide among 4 individual plates.

Recipe by: Jane Fonda Cooking For Healthy Living

Posted to recipeludigest Volume 01 Number 432 by James and Susan Kirkland
kirkland@gj.net on Jan 01, 1998