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Lemon Glazed Carrots With Parsley

Western.Chefs's picture
Ingredients
  Tender young carrots 1 Bunch (100 gm) (About 1 1/2 Pounds)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Sugar 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Chopped parsley 1 Teaspoon
Directions

Scrape carrots and cut into thin slices.
Cook in heavy saucepan in 1/2 inch boiling water with a pinch each of salt and sugar until just tender, about 5 to 8 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
In same pan melt butter or margarine and add 2 tablespoons sugar and lemon juice.
Simmer until sugar is dissolved.
Add carrots and cook gently, stirring frequently until carrots are well glazed.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Carrot

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