We are always on the lookout for good, low carb vegetable dishes because, on my bariatric diet, I eat about 5 ounces of meat with 3 ounces of vegetables for every lunch and dinner.
That’s what I eat, day in and day out, and will for the rest of my life. No sugar, and no carbs outside of vegetables and limited fruit.
So we need a little variety because plain old steamed veggies get pretty old pretty fast. That’s where this recipe came from.
The Parmesan cheese adds some calories to the carrots, but it’s pretty minimal and makes the carrots taste so very good.
The recipe tells you to slice carrots on a mandoline. This is an excellent one that will get your carrot slices much more uniform than even the best knife skills will. I have had a mandoline for at least 20 years, and I would never cook without it.
In fact, I wrote a whole post about it many years ago – 10 Things to Make with a Mandoline. Check that out to see why you need one of these handy gadgets in your kitchen.
© 2018, Tara Ziegmont. All rights reserved.