- 1 1/4 pounds carrots peeled
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- 1 teaspoon fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
Roll cut carrots: Place the peeled carrot on a cutting board. Make a diagonal cut to remove the stem end. Hold knife in the same position and roll the carrot 180 degrees (a half turn). Slice through it on the same diagonal, forming a piece with 2 angled edges. Repeat with remaining carrot(s).
In a steamer set over boiling water, steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter with the sugar and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately-low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.
This recipe yields 6 servings.