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Lemon Glazed Carrots Veg HT ACC British 40minsServes 4 Hot Vegetarian Vegetables Accompaniment Eggless Britain Europe
Ingredients: 450g/1 lb Carrots Cold Water 1 Lemon 1 tbsp Sugar 1 Vegetable or Chicken Stock cube 25g/1oz Butter Salt & Pepper Freshly chopped Parsley or Chervil to garnish
Instructions
1. Scrape or peel and wash the carrots. Slice them thinly. Grate the zest from the lemon.
2. Put the carrots in a saucepan and pour in just enough water to cover.
3. Add the lemon zest to the carrots, together with 30ml/1 fl.oz (2 tablespoons) of lemon juice, the sugar, crumbled stock cube, butter and freshly ground black pepper, to taste. Lay a buttered sheet of greaseproof paper on top and bring to the boil.
4. Reduce the heat and simmer gently for 25-30 minutes, or until the carrots are just tender and the liquid has almost completely evaporated, leaving the carrots glazed with a light lemony syrup.
5. Give the carrots a light toss and turn them out on to a heated serving dish. Garnish with a little finely chopped parsley or chervil and serve immediately.
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