Cook the carrots in a pot of boiling water until carrots are just barely tender, about 4 to 5 minutes.
Drain the carrots. Set aside.
In a small cup, whisk the lemon juice and Dijon mustard. While whisking, slowly add the olive oil.
Whisk in the sour cream and stir in the shallots and chervil. Add salt and pepper if desired.
Drizzle the mixture over the warm carrots and toss to coat evenly.
Move to a serving dish and serve at once.
Nutritional Information: Per Serving— Calories: 83 Carbohydrates: 9g Protein: 1g Cholesterol: 0mg Sodium: 73mg Fiber: 2g Saturated Fat: 0.7g Total Fat: 5g
This recipe has been added to the following public cookbooks:
Diabetes Cookbook,
dLife Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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