Dilled Carrots
6 ingredients
2 steps
Ingredients
- 1/3 cup canned low-sodium chicken broth, undiluted
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 3 medium carrots (about 1/2 pound), scraped and cut into very thin strips
- 1 teaspoon chopped fresh dillweed
- 1/2 teaspoon reduced-calorie margarine
Directions
-
1Combine first 3 ingredients in a small saucepan; bring to a boil. Add carrot; cover and cook over medium heat 8 minutes or until tender. Drain.
-
2Combine carrot, dillweed, and margarine; toss until margarine melts.
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