Baby Carrots With Curry Sauce Recipe - Cooking Index
1/2 lb | 227g / 8oz | Baby carrots - (4-inch) |
2 tablespoons | 30ml | Reduced-calorie mayonnaise |
1 tablespoon | 15ml | Nonfat sour cream |
1/2 teaspoon | 2.5ml | Curry powder |
1/2 teaspoon | 2.5ml | Skim milk |
1/2 teaspoon | 2.5ml | Fresh lemon juice |
1/2 teaspoon | 2.5ml | Honey |
Steam carrots, covered, 7 minutes or until crisp-tender; drain. Combine mayonnaise and next 5 ingredients in a saucepan; place over medium-low heat until hot, stirring occasionally.
Source:
Cooking Light, Jan/Feb 1995, page 108
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