Prep 10 mins
Cook 10 mins
This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.
- 2 cups carrots or 2 cups parsnips, peeled and sliced
- 1⁄2 cup boiling water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1 teaspoon lemon juice
- chopped chives or parsley
- Place all ingredients in saucepan except the chives/parsley.
- Cook the carrots/parsnips over medium heat until the water evaporates.
- Permit them to brown in the butter.
- Serve them sprinkled with either chopped chives or parsley.
This is the same carrot recipe I've been making since I received a "Joy of Cooking" as a wedding present (many years ago!) It's the only way my family will eat cooked carrots. I use Smart Balance instead of butter these days, and I've also cut the amount in half, like a previous poster.
These were a nice change of pace for carrots. I had a ton in the fridge and didn't want the same old carrots as a side for dinner tonight, so I tried this recipe. I liked the sweet/sour tang from the sugar and lemon... I didn't have fresh chives or parsley, so I omitted the garnish. I had to cook the carrots a little longer than suggested to get them tender (maybe we just like super soft carrots). GNOME-TASTIC recipe!
Best carrots I've ever had. Ever. My son, who has never eaten any carrot I've ever served him, asked for seconds!!! I'm still recovering from the shock. Thank you for this easy recipe that's simple enough for a weeknight, but good enough for entertaining. Just wanted to mention that it took me about double the cook time given in the recipe (totally worth it). Made this with Honey Lemon Chicken and Potatoes With Rosemary for ZWT5 Jammin' Java Jivers.