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Categories:Viewed: 2 - Published at: a year ago
Ingredients
- 1 34 lbs carrots, peeled (about 8 to 10)
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- salt
- 1 pinch grated fresh nutmeg
- 1 tablespoon fresh lemon juice, freshly squeezed
- 1 12 tablespoons heavy cream
- 1 bunch chives, chopped
Method
- Cut the carrots into matchsticks (one-fourth inch by 1-inch).
- Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.
- Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.
- When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.
- Gently stir the lemon juice into the carrots and bring to a boil.
- Gently stir in the cream and boil a minute or so, just until the carrots are glazed.
- Check for seasoning and turn out into a warmed serving dish.
- Sprinkle with the chives and serve at once.
