Glazed Carrots With Lemon
By: Taylor Davies
Published: Wednesday, December 2, 2009 - 1:24am

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

1 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. 2 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. 3 Meanwhile, dry-fry the sesame seeds in a heavy skillet for a few seconds until they give off their aroma. 4 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.

About


From The Silver Spoon cookbook.

Comments:
Mr. Yummy

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