Lemon & Parsley Baby Carrots

Name: Lemon & Parsley Baby Carrots
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams pkg. baby carrots; 79 milliliters chicken broth; 1 Tbsp chopped fresh parsley; 1 teaspoon lemon zest; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed; 237 milliliters water

You can never have too many side dish recipes, so give Lemon & Parsley Baby Carrots a try. One serving contains 113 calories, 3g of protein, and 7g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. If you have baby carrots, water, philadelphia neufchatel cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.

Instructions

Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.

Ingredients you will need

Carrot

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Frying Pan

Return water to boil; cook 6 to 8 min. or until water is reduced by half.

Ingredients you will need

Water

Add broth, Neufchatel and zest; stir. Simmer on low heat 2 to 3 min. or until Neufchatel is melted and sauce is well blended, stirring frequently. Stir in parsley.

Ingredients you will need

Neufchatel