Ingredients
1 lb. carrots
1 small lemon
2 tbsp. butter or margarine
2 tbsp. light brown sugar
Method
Sources
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French candied chestnuts — luxury confection, baking, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Record your recipes and experiments — organized cooking journal
Classic swivel peeler — potatoes, carrots, apples, asparagus
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut each carrot crosswise in half. In heavy 3-quart saucepan, heat 1 inch water to boiling over medium heat. Add carrot halves, cover, and simmer 15 to 20 minutes or until crisp-tender. Meanwhile, finely grate 1 teaspoon peel from lemon and reserve, then cut lemon and squeeze 1 tablespoon juice. Drain cooked carrots and return to saucepan; add butter, brown sugar, and lemon juice. Cook over medium heat, stirring frequently, until sugar is completely dissolved and carrots are well glazed -- about 5 minutes. Spoon carrots into serving bowl; garnish with reserved grated lemon peel and serve.