EWWK: Carrots Fettucinne


Classic recipe from Tea-Time at the Masters cookbook. Eating Well With Kim changes in the parenthesis.

2 pounds carrots
1/2 cup butter (2 tablespoons butter + 1 tablespoon olive oil)
1 teaspoon sugar (omit)
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 cup slivered almonds, toasted


With a vegetable peeler, peel cleaned whole carrots in long fettuccine-like strands (or with spiralizer).

Rinse, and then plunge into boiling salted water for 1 minute. Rinse under cold water. Drain (may be prepared ahead to this point and stored in the refrigerator in a colander).

Combine butter, sugar, salt, nutmeg, parsley and lemon juice in small saucepan. Heat until butter is melted. Toss sauce with carrots and heat well. Sprinkle with almonds.

Yield: 6 servings
Nutrition Breakdown: Calories 120, Fat 6g (2.5g saturated fat), Cholesterol 10mg, Sodium 330mg, Carbohydrate 29g, Fiber 5g, Protein 2g
Percent Daily Values: 510% Vitamin A, 15% Vitamin C, 6% Calcium, 4% Iron
Diabetes Exchange Values: 3 vegetable, 1 fat