Shredded carrots, lemon and parsley add up to a quick, kidney-friendly side dish.
Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.
To make this plant based, leave out butter.
Ingredients (Serves 4)
- 1/2 cup water
- 1/8 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon butter
- Sugar substitute, to taste
- 1 teaspoon lemon juice
- 4 tablespoons fresh parsley, chopped
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the butter, sugar substitute, lemon juice and parsley. Serve immediately.