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Glazed Baby Carrots with Chervil Recipe
I admit it. I'm really not that fond of the flavor of carrots. However, baby carrots seem to have a much milder flavor, with the same great nutrition that you get in all carrots. If you eat a food enough times, your tongue will begin to develop a flavor for it. Carrots are so rich in nutrition that I'm trying my best here, and baby carrots seem a good way to begin.
2 lbs baby carrots
1/4 cup butter
1 tsp sugar substitute
1 Tbsp chopped chervil
salt and pepper to taste
Peel the baby carrots gently. Get a pot of lightly salted water boiling, and cook the baby carrots for 8 minutes. You want them a bit firm, but not raw. Drain them.
Now melt the butter and sugar substitute in a small saucepan. When it's melted, put the carrots into the pot and stir them frequently. Cook on low heat for 10 minutes. Sprinkle on the chervil, salt and pepper.
This is a great side dish for 4, and has about 5g of carbs per person. This is a fantastically low number considering how much nutrition is packed in here!
Carrots have a phenomenal 270% of your Vitamin A per one medium carrot! They also have some Vitamin C in them. Really the key here is that you get healthy, fresh natural Vitamin A into your system.
Vitamin A helps you with healthy eyesight, skin, hair, and general growth. It even helps keep your immune system healthy.
Chervil has been used in the middle east and Europe since before the days of the Romans. It's very easy to grow and is often used in French cooking and in Lent dishes. It is a parsley like plant that comes in both flat and curly varieties. Chervil is really easy to grow in an herb garden, which I highly recommend.
Part of why I love this dish is it's super easy to make and it has pretty much zero ingredients. If you have a normally stocked pantry, the only thing you need to add is the baby carrots. So you grab a bag at your local supermarket, bring it home, and in about 10 minutes you're all set with a tasty, very nutritious dish!
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