09-23-2004, 01:03 PM
Prep: 10 min, Cook: 10 min. [ul] [li]1 Tbs. unsalted butter [li]1-1/2 lbs. carrots, peeled and cut into 1-1/2 inch sticks [li]1/2 tsp. sugar [li]1/4 tsp. salt optional, or to taste [li]1/8 tsp. white pepper [li]1/4 cup water [li]3 Tbs. lemon juice[/li][/ul]
Melt butter in a heavy saucepan over medium heat. Sauté carrots 3 minutes. Stir in sugar, salt, white pepper and water and bring to a boil. Cover saucepan and reduce heat to low. Simmer 3 minutes or until carrots are almost tender. Stir in lemon juice and simmer uncovered over medium high heat until carrots are glazed.
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Melt butter in a heavy saucepan over medium heat. Sauté carrots 3 minutes. Stir in sugar, salt, white pepper and water and bring to a boil. Cover saucepan and reduce heat to low. Simmer 3 minutes or until carrots are almost tender. Stir in lemon juice and simmer uncovered over medium high heat until carrots are glazed.
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