• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Carrots - peeled

  2. 1 tablespoon 15ml Unsalted butter

  3. 1 teaspoon 5ml Sugar

  4. 1 teaspoon 5ml Fresh lemon juice

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Roll cut carrots: Place the peeled carrot on a cutting board. Make a diagonal cut to remove the stem end. Hold knife in the same position and roll the carrot 180 degrees (a half turn). Slice through it on the same diagonal, forming a piece with 2 angled edges. Repeat with remaining carrot(s).

  2. In a steamer set over boiling water, steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl.

  3. In a skillet melt the butter with the sugar and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately-low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.

  4. This recipe yields 6 servings.


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