Lemon-Basil Carrots
02/26/03 04:35 PM
|
|
|
|
TessLouise
Reged: 01/21/03
Posts: 540
Loc: Nashville, TN
|
|
|
The following recipe came from my grandma. The first version is as she passed it on, the second is my adaptation to serve just two. I have another carrot recipe on hand (with thyme and honey, mmm). I'll post that once I've had a chance to try it.
Lemon Basil Carrots
1 pound carrots peeled and cut into 2 1/2-inch lengths. I cut them into strips–-cook faster and more dressing can saturate them.
2 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice–-add more if you like them more tangy
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1/2 teaspoon dried basil or 1 tablespoon fresh, finely chopped basil
Black pepper
Steam carrots or cook in boiling salted water just until crisp-tender. Drain and set aside. Over low heat melt butter in a saucepan. Add lemon juice, garlic, salt, basil, and dash of black pepper. Add carrots and stir gently to coat with lemon-basil sauce. Serve hot.
--Betty Kridler
Lemon Basil Carrots
1/2 pound carrots peeled and cut into 2 1/2-inch lengths. I cut them into strips–-cook faster and more dressing can saturate them.
1 tablespoon unsalted butter
3/4 teaspoon fresh lemon juice–-add more if you like them more tangy
1 clove garlic, peeled and minced
1/4 teaspoon salt
1/4 teaspoon dried basil or 1 1/2 teaspoons fresh, finely chopped basil
Black pepper
Steam carrots or cook in boiling salted water just until crisp-tender. Drain and set aside. Over low heat melt butter in a saucepan. Add lemon juice, garlic, salt, basil, and dash of black pepper. Add carrots and stir gently to coat with lemon-basil sauce. Serve hot. Serves 2.
--adapted from Betty Kridler
Print
Remind Me
Notify Moderator
|
|
Posts
