Carrots with Butter and Chives

Total time: 25 minutes
     These are delicious in the spring when the chives start coming up - as well as the rest of the summer.  If you don't have access to fresh chives, substitute dried.

 Ingredients:

• 2 - 3 medium carrots, 240gr, 8.5oz
• 1/4 cup chicken stock, 56gr, 2oz
• 1 tbs butter, 14.2gr, .5oz
• 2 tbs snipped chives  (Substitute 1 tbs dried or other herb of choice)

 Instructions:

• Peel carrots, cut in half the short way so you have 2 - 3 inch lengths.  Cut in half the long way then cut each half again so you have carrot sticks.
• Put carrots into a small saucepan or skillet.  Add stock, cover and bring to a simmer over medium heat.
• Reduce heat and let simmer until done, 10 - 15 minutes.
• Drain any remaining liquid from pan.  Add chives and butter, stir well to coat and heat through.
• Remove from heat, add pepper if you like and serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   206 / 103 Total Carbohydrates:  23 / 11.5           Dietary Fiber:   6 / 3 Total Fat:   12 / 6          Saturated Fat:   7.5 / 3.75 Cholesterol:   31 / 15.5 Protein:   3 / 1.5 Calcium:   83 / 41.5 Sodium:    334 / 167

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/