Lemon carrots

    This delicious lemony carrot side dish is perfect as part of a larger meal and goes very well meatloaf and potatoes. Using just the fruity lemon zest, enjoy the lemon sensation without it overpowering the sweetness of the carrot.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 1kg (2 1/4 lb) small baby carrots, peeled and trimmed
    • 55g (2 oz) butter or margarine
    • 1 teaspoon sugar
    • zest of 1/2 lemon
    • salt and pepper, to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a large saucepan, combine the carrots, half of the butter and the sugar. Pour in enough water just to cover the carrots and bring to the boil. Cover and simmer for 15 to 20 minutes or until the carrots are tender.
    2. Drain the carrots and return to the pan, add the remainder of the butter, stir in the lemon zest, season well and toss. Serve immediately.

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