Glazed Carrots With Lemon

Photo: flickr user A.D.A. ~ Anna Duncan Art

Ingredients

1 3/4 pounds carrots, fairly thickly sliced

3 tablespoons butter

2 pearl onions, chopped

strained juice and grated rind of 1/2 lemon

1 teaspoon sesame seeds

1 fresh flat leaf parsley sprig, chopped

olive oil, for drizzling

salt and pepper

Preparation

Put the carrots in a bowl, add water to cover and a pinch of salt and let soak for 15 minutes, then drain. Melt the butter in a pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes.

Add the lemon juice and rind and cook for a few minutes more, then add the carrots, season with salt and pepper and cook for a further 10 minutes.

Meanwhile, dry-fry the sesame seeds in a heavy skillet for a few seconds until they give off their aroma.

Remove the pan of carrots from the heat, transfer to a warm serving dish and sprinkle wiht the parsley and sesame seeds. Drizzle with olive oil and serve.

Tools

Comments

Permalink Mr. Yummy
June 3, 2012

Where it says to soat the carrots, I found that you have to cook them in boiling water first, otherwise they are just too crunchy when cooked in the pan for such a short amount of time

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