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Main dishes

Lemon & Parsley Baby Carrots

Lemon & Parsley Baby Carrots recipe
photo by:kraft
time
prep:
5 min
total:
35 min
servings
total:
4 servings, about 2/3 cup each
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What You Need

1
pkg.  (1 lb.) baby carrots
1
cup  water
1/3
cup  chicken broth
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1
tsp.  lemon zest
1
Tbsp.  chopped fresh parsley

Make It

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.

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

ADD carrots; toss to coat.

Kraft Kitchens Tips

Substitute
Prepare using orange zest.
Note
If any carrots are thick, cut them lengthwise in half before cooking.
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