Total Time
35mins
Prep 15 mins
Cook 20 mins

This is from Jan Karon's Mitford cookbook. I love the walnuts with the carrots. This recipe is easily doubled or halved.

Ingredients Nutrition

Directions

  1. In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
  2. Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
  3. Remove from heat and add the lemon zest and juice, salt and pepper.
  4. Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
  5. Combine the carrots and walnuts in a serving dish. Serve immediately.

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