Ingredients

The following ingredients have 4 Servings
  • 1- pound baby carrots
  • 1 cup low-sodium vegetable broth
  • 4- ounces cream cheese (, softened)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • salt and fresh ground pepper (, to taste)
  • 1/8 teaspoon chili powder (, or to taste)
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley

Instruction

  • Combine baby carrots and broth in a saucepan; bring to a boil and cover.
  • Continue to cook over medium-high heat for 8 to 10 minutes, or until carrots are tender.
  • Using a slotted spoon remove carrots from broth.
  • Return skillet to heat and cook for 6 to 8 minutes, or until broth is reduced by a third.
  • Stir in cream cheese, lemon juice and lemon zest.
  • Season with salt, pepper, chili powder and garlic powder.
  • Continue to cook, stirring frequently, for 5 minutes, or until cream cheese is melted and creamy.
  • Return carrots to the cream; toss to combine.
  • Remove from heat.
  • Transfer carrots to a serving plate and garnish with fresh parsley.
  • Serve immediately.