I did not like carrots as a child, but I love them now. In my very informal survey (n = 3) it seems most people only use carrots when they are making a stew or roast – and toss them in to cook with the meat. Or of course in a cake. So, this is less a recipe and more about hoping you will consider carrots as a vegetable side dish for any main course. Your guests will be delightfully surprised and will love them!
Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium. And the way my dear friend Milena taught me in the last millennium to prepare them, they are easy and delicious. Here is how I prepare them for 2 people.
Peel 4 carrots, trim the ends and slice them on the diagonal ½ inch thick. Place them in a pot and cover with water by about an inch. Bring to a boil then reduce to a simmer and cook until done but still have a bit of a crunch which should take about 12 minutes. Drain and return to the pot. Add 3 tablespoons of butter, juice from ½ lemon and ¼ cup of brown sugar. Bring to a simmer and cook for 3-4 minutes. Serve with a slotted spoon.
Easy. Delicious. Colorful on the plate. I hope you enjoy.
Love These!! Had them recently and would have made a meal of them!! Wonderful!