1 T. Olive Oil
\n4 carrots (about 1\/2 lb.), peeled and cut into matchstick strips
\n1\/2 C. water
\n1 potato; peeled and cut into matchstick strips
\n1\/8 tsp. black pepper
\n1 T. snipped fresh chives<\/p>\n
In a 10″ nonstick skillet, heat the corn oil over moderately high heat for 1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1\/4 C. of water and steam, covered, over moderate heat, shaking the pan occasionally, for 3 minutes or until the liquid has evaporated. Add the potato and the remaining water and steam, covered, for 3 minutes
\nor until the water has evaporated and the vegetables are just tender. Season with pepper and sprinkle with chives.<\/p>\n
Yield: 4 servings
\nCalories: 86
\nFat: 4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. Olive Oil 4 carrots (about 1\/2 lb.), peeled and cut into matchstick strips 1\/2 C. water 1 potato; peeled and cut into matchstick strips 1\/8 tsp. black pepper 1 T. snipped fresh chives In a 10″ nonstick skillet, heat the corn oil over moderately high heat for 1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1\/4 C. of water and steam, covered, over moderate heat, shaking the pan occasionally, for 3 minutes or…<\/p>\n