Tangy Honeyed Carrots
Place carrots in a large wide saucepan.Add just enough water to cover bottom of pan.
Cut lemon in half and discard seeds.
Squeeze about 3 tbsp juice from lemon.
Stir into carrots, along with honey, butter and salt.
Cover and bring to a boil over high heat.
Then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
Remove lid and reduce heat to medium.
Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
Meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
Repeat with remaining basil.
Remove carrots from heat and stir in basil.
Serve immediately.
Recipe by :
Naturally Savvy Recipes
Categories :
- Ingredients3 (1 lb) packages baby carrots, about 6 cups
1 large lemons
1/4 cup liquid honey
2 tablespoons butter, at room temperature
1 teaspoon salt
1 cup fresh basil leaves, optional - Methods / StepsPlace carrots in a large wide saucepan.
Add just enough water to cover bottom of pan.
Cut lemon in half and discard seeds.
Squeeze about 3 tbsp juice from lemon.
Stir into carrots, along with honey, butter and salt.
Cover and bring to a boil over high heat.
Then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
Remove lid and reduce heat to medium.
Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
Meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
Repeat with remaining basil.
Remove carrots from heat and stir in basil.
Serve immediately. - Spread the Word!
Related Articles
Green Tea Mushu Duck Rice Paper Rolls
In the mood for something a little different for dinner? Try Marc Borenstein's Green Tea Mushu Duck Rice Paper Rolls!
