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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 ?
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.
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.
Add carrots; toss to coat.
Kraft Kitchen Tips!
Prepare using orange zest.
If any carrots are thick, cut them lengthwise in half before cooking.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 40 mg
Sodium 250 mg
Carbohydrate 13 g
Fibre 3 g
Sugars 8 g
Protein 4 g
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.