Carrots

Instructions

1. 1

   When Shopping: Look for firm, smooth carrots, and avoid carrots with cracks or any that have become soft or limp. Store airtight in the refrigerator up to 2 weeks. Preparing for Cooking: Peel carrots with a vegetable peeler, and cut off ends. Cut carrots crosswise into 1/4-inch slices. Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a medium saucepan (about 2-quart size). Cover and heat to boiling over high heat. Add the carrot slices. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or until tender when pierced with a fork; drain in a strainer. Steaming: Place a steamer basket in 1/2 inch of water in a skillet or saucepan. The water should not touch the bottom of the basket. Place carrot slices in basket. Cover tightly and heat to boiling over high heat. Once water is boiling, reduce heat to low. Steam covered 9 to 11 minutes or until tender when pierced with a fork. Microwaving: Place carrot slices and 1/4 cup water in a 1-quart microwavable casserole. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave on High 6 to 8 minutes, stirring after 4 minutes, until tender when pierced with a fork. Let stand covered 1 minute; drain in a strainer. 1 pound (6 or 7 medium) is enough for 4 servings ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium Other Carbohydrates