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Lemon & Parsley Baby Carrots
Lemon & Parsley Baby Carrots

Lemon & Parsley Baby Carrots

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Cook Minutes 40 Min
Prep : 5 Min Cook: 35 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (1 lb./450 g) baby carrots
1 cup water
1/3 cup 25%-less-sodium chicken broth
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 tsp. lemon zest
1 Tbsp. chopped fresh parsley
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How do I make it ?
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Step 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.
Step 2
Return water to boil; cook 6 to 8 min. or until reduced by half. Add broth, cream cheese and zest; stir. Simmer on low heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Stir in parsley.
Step 3
Add carrots; toss to coat.
Kraft Kitchen Tips!
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Substitute
Prepare using orange zest.
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Note
If any carrots are thick, cut them lengthwise in half before cooking.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Total fat 10 g
15 %
Saturated fat 6 g
30 %
Cholesterol 40 mg
Sodium 250 mg
10 %
Total carbohydrate 13 g
4 %
Dietary fibre 3 g
12 %
Sugars 8 g
Protein 4 g
Vitamin A
180 %
Vitamin C
15 %
Calcium
6 %
Iron
2 %
Servings
Makes 4 servings, 2/3 cup (150 mL) 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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