Parmesan Carrots with Lemon Parsley Dressing

By [e-mail]

Ingredients

• 1/2 1/2 1/2 C water
• 1/2 1/2 1/2 C water
• 1/2 1/2 1/2 C water
• 1/4 1/4 1/4 C chopped shallots
• 1/4 1/4 1/4 C chopped shallots
• 1/4 1/4 1/4 C chopped shallots
• 14 14 1 1/4" med. carrots, cut diagonally 1 1/4"
• 14 14 1 1/4" med. carrots, cut diagonally 1 1/4"
• 14 14 1 1/4" med. carrots, cut diagonally 1 1/4"
• 2 2 2 T olive oil
• 2 2 2 T olive oil
• 2 2 2 T olive oil
• 3 3 3 T chopped Italian parsley
• 3 3 3 T chopped Italian parsley
• 3 3 3 T chopped Italian parsley
• 1 1/2 1 1/2 1/2 T lemon juice
• 1 1/2 1 1/2 1/2 T lemon juice
• 1 1/2 1 1/2 1/2 T lemon juice
• 2 2 2 t toasted pine nuts
• 2 2 2 t toasted pine nuts
• 2 2 2 t toasted pine nuts
• pepper
• pepper
• pepper
• 3 3 3 T shaved Parmesan cheese
• 3 3 3 T shaved Parmesan cheese
• 3 3 3 T shaved Parmesan cheese

Details

Servings 4

Preparation

Step 1

Combine water, shallots & carrots in med skillet; bring to boil. Reduce heat & simmer partially covered 6 min. or until carrots are tender. Increase heat & cook, uncovered, until liquid evaporates, @ 4 min add oil; cook 4 min.. Stir in parsley & remaining ingredients.