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Carrots with Lemon-Chive Butter




Source of Recipe


All You, 12/28/07






Recipe Introduction


This dish is delicious with a variety of fresh herbs. Instead of chives, try adding fresh chopped rosemary, thyme or even a combination of both.





List of Ingredients



• 4 T unsalted butter, softened
  
• 3 tsp grated lemon zest
  
• 2 tsp lemon juice
  
• 1/4 cup chopped chives
  
• 1 T sugar
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 2 lb baby-cut carrots
  






Instructions



1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.
   
2. Place carrots in a large pot and just cover with water. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. Drain and return to pan. Add butter mixture and toss until butter melts and carrots are evenly coated. Serve warm.
   






Final Comments


Serves: 8

MAKE IT AHEAD: You can prepare the lemon-chive butter up to three days in advance; cover and refrigerate. Let it stand at room temperature while carrots are cooking. Make extra and serve it in the morning with biscuits.