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Carrots: Lemon and Honey Glazed Baby Carrots

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 1/2 pounds baby carrots
2/3 cup dry white wine or apple juice
1 1/2 tablespoons honey
2 teaspoons butter
1/2 teaspoon salt
2 strips lemon peel
2 tablespoons lemon juice


Recipe

In a large nonstick skillet, combine the carrots, wine, honey, butter, salt and lemon peel. Add enough water to barely cover the carrots. Bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally, until the carrots are tender and most of the liquid has evaporated, about 15 minutes. Add more water if needed to prevent scorching. If any liquid remains, raise the heat and boil it until it cooks down to make a syrupy glaze. Discard the lemon peel. sprinkle the lemon juice over the carrots and stir. Add salt and pepper to taste, and serve. Serves 4.