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1 pound carrots, cut
in 2
1
/
2
-inch pieces
1
/
4
cup water
1
/
4
teaspoon salt
2 tablespoons honey
1 tablespoon
margarine or butter
Cinnamon, if
desired
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
In small saucepan, combine water and salt. Heat to
boiling. Reduce heat to medium. Add carrots. Cook
for 7 to 10 minutes, until tender. Drain.
Add honey and margarine. Stir to coat. Sprinkle
with cinnamon, if desired.
Yield: 8 servings.
Per serving: About 53 cal, 1 g pro, 10 g car,
2 g fat, 0 mg chol, 103 mg sod.
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HONEY-GLAZED CARROTS
3 small zucchini, cut
in 2
1
/
2
-inch pieces
1
/
2
teaspoon salt
1 small onion, cut in
4 pieces
1
/
2
small red bell
pepper, cut in
2 pieces
2 tablespoons loosely
packed parsley
leaves
1
/
2
cup all-purpose
flour
1
/
4
cup fat-free egg
substitute or
1 egg, beaten
1
/
4
teaspoon salt
1
/
4
teaspoon black
pepper
1
/
4
cup vegetable oil
1
/
4
cup no-fat
sour cream
Position reversible slicing/shredding disc in work
bowl to shred. Add zucchini. Process to shred.
Remove to colander. Sprinkle with salt. Let drain for
15 minutes. Squeeze dry.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion, bell pepper, and
parsley. Pulse 8 to 10 times, about 1 second each
time, until finely chopped.
In medium mixing bowl, combine zucchini, onion
mixture, flour, egg substitute, salt, and pepper.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Add zucchini mixture by heaping
spoonfuls; flatten. Cook for 6 to 8 minutes, until
golden brown, turning once. Drain. Top with
sour cream.
Yield: 8 patties (2 patties per serving).
Per serving: About 216 cal, 5 g pro, 19 g car,
14 g fat, 0 mg chol, 449 mg sod.
ZUCCHINI PATTIES
55
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