Ingredients:
1 teaspoon olive oil
3 cups diagonally cut carrots
1/4 cup reduced-sodium fat-free chicken broth
1 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 tablespoon minced fresh dill or 1 teaspoon dried dill
Directions:
Heat the olive oil in a large nonstick frypan over medium high heat.
Add carrot, and saute for 2 minutes.
Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
Remove from heat, stir in dill.
Servings: 6
Time preparation: 10 min.
Time total: 22 min.