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.