Sweet carrots

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

Directions

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.