Prep 10 mins
Cook 30 mins
The Russian Heritage Cookbook
- Cut carrots into 1/2 inch slices.
- Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
- Add 2/3 cup water to carrot mixture.
- Cook over very low heat--add water to keep from burning.
- Add lemon juice or sugar as needed.
- Simmer till the syrup is thick and carrots are almost transparent
- Serve with beef.