Dietitian’s tip: Carrots — an excellent source of beta carotene — keep well for up to two weeks if they’re refrigerated, unwashed and in plastic bags. If you bought them with their green tops still attached, trim off the greens before storing or else they’ll deplete moisture from the roots.
1/2 cup water
1/4 teaspoon salt
2 cups shredded carrots
1 teaspoon trans-free margarine
Sugar substitute, to taste
1 teaspoon lemon juice
4 tablespoons fresh parsley, chopped
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.