• Makes 4 servings
| 1/2 Tbsp 4 large 1/4 cup 1/2 tsp 2 Tbsp 2 Tbsp To taste To taste |
Butter Carrots – cut into thin, julienne sticks Water Lemon peel – grated lemon juice – fresh Slivered almonds – toasted Salt Pepper – freshly ground |
COOK CARROTS
• Melt the butter in a medium saucepan over medium heat and stir
• Fry the carrots until they are coated and shining
• Add the water and salt, and cook, stirring, until the carrots are crisp-tender, about 5 minutes after the water boils, adding more if necessary
• Stir in the lemon peel and cook about 1 minute
• Transfer to a warm serving dish
• Stir in the lemon juice, almonds and white pepper to taste.