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2 cups fat-free, less-sodium chicken broth
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2 pounds baby carrots, peeled and tops trimmed to 1 inch
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1 tablespoon butter
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2 teaspoons chopped fresh dill
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1 tablespoon chopped fresh chives
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1 tablespoon grated lemon rind
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1 tablespoon fresh lemon juice
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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