• 1/2 lb. carrots, peeled and thinly sliced
• 3/4 lb. potatoes, peeled and diced
• 2 cups chicken stock
• 2 cups water
• 1 bay leaf
• 2 tsp. unsalted butter
• 1/4 lb. scallions, trimmed and coarsely chopped
• 1 tsp. sugar

Bring first 5 ingredients and half the butter to a boil in a heavy saucepan over high heat. Immediately reduce heat to medium low and simmer 10 minutes, uncovered, or until vegetables are tender. Discard bay leaf. Drain vegetables and discard liquid. Stir in remaining butter, scallions and sugar.

Per serving: calories 137, fat 2.8g, 18% calories from fat, cholesterol 5mg, protein 5.4g, carbohydrates 23.6g, fiber 4.1g, sugar 6.0g, sodium 435mg, diet points 2.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.9, Lean meat: 0.4, Fat: 0.4, Sugar: 0.1, Very lean meat protein: 0.0

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