Lemon Glazed Carrots Veg
HT ACC British 40mins
4 Hot Vegetarian Vegetables Accompaniment
Eggless Britain Europe
Vegetable or Chicken Stock cube
chopped Parsley or Chervil to garnish
Scrape or peel and wash the carrots. Slice them thinly. Grate the zest from the lemon.
Put the carrots in a saucepan and pour in just enough water to cover.
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.
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.
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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