Tuesday, September 1, 2015

Carrots With Honey, Lemon Zest, and Thyme

4 serving(s)

8 carrots

1 1/2 tablespoons honey

1/4 cup butter

6 thyme sprigs

Salt and freshly ground black pepper

Grated zest and juice of 1/2 a lemon

1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large saute pan and pour over enough cold water to just cover. Add the honey, butter, thyme, and a generous pinch of salt. Place over medium heat and bring to a boil, then lower the heat to a simmer. Cook until the carrots are almost tender, about 15 minutes.

2. Now, turn up the heat to boil the liquid rapidly until reduced to a shiny, sweet glaze - there should be 1 to 2 tablespoons of intensely flavored cooking liquor coating the carrots, nothing more. Squeeze over the lemon juice and check the seasoning. You'll need a turn of the pepper mill and a pinch or two of salt, but no more.

3. Just before serving, sprinkle over the lemon zest.

- Adapted from A Year in My Kitchen by Skye Gyngell

Per serving: 178 calories, 1 gram protein, 19 grams carbohydrates, 12 grams sugar, 12 grams fat, 31 milligrams cholesterol, 86 milligrams sodium, 4 grams dietary fiber.

Tagged as: | Salad

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