1 lb. mini-carrots
1/2 C. skim milk
2 sprigs fresh tarragon, mint or parsley
Pinch of ground nutmeg
1 tsp. red wine vinegar
Salt and black pepper

Cut the carrots into thin strips (2″ by 1/4″). Put the carrots and milk into a medium saucepan over high heat. Bring the milk to a boil, but be careful it does not boil over. Reduce the heat; add the tarragon, mint or parsley and nutmeg. Cover and simmer for 2 minutes; uncover and continue cooking for 8 to 10 minutes, or until the carrots are tender and the milk is absorbed. Remove and discard the tarragon, mint or parsley. Sprinkle with the vinegar. Add salt and pepper to taste. Use fresh, not dried herbs in this recipe. The dried tend to give the dish a bitter taste.

Yield: 6 servings
Calories 62
Fat 0.3 g