Steamed baby carrots with lemon-dill butter (Low-calorie)(Low-cholesterol)

 

               Good as accompaniment to practically anything. Try with orange instead of the lemon, and chives or green onion tops for the dill.

Makes 6 servings

• 2 bags (12 ounces each) baby carrots, trimmed and pared
• 2 tablespoons unsalted butter, softened
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 2 tablespoons snipped fresh dill or 1½ teaspoons dried
• ¼ teaspoon salt
• Pinch of black pepper

1. Cook carrots in steam basket over simmering water in covered saucepan for 8 to 10 minutes until tender.
2. Transfer carrots to bowl ; toss with butter, lemon rind, lemon juice, dill, salt and pepper.

BON APPÉTIT