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Lemon & Parsley Baby Carrots
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Lemon & Parsley Baby Carrots

35 Min(s)
5 Min(s) Prep
30 Min(s) Cook
A creamy sauce made with Neufchatel, lemon zest and fresh parsley make a delicious dressing for baby carrots.
What You Need
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4 servings
Original recipe yields 4 servings
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
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Let's Make It
1
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.
2
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.
3
Add carrots; toss to coat.
Kitchen Tips
Tip 1
Substitute
Prepare using orange zest.
Tip 2
Note
If any carrots are thick, cut them lengthwise in half before cooking.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 10g
4%
Dietary Fibers 3g
11%
Sugars 7g
14%
Protein 4g
8%
Vitamin A
320%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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