Total time: 20 minutes
Note: This works best with thicker rather than spindly carrots.
4 bunches baby carrots, trimmed and scrubbed or peeled
2 tablespoons unsalted butter
1 teaspoon sugar
1 teaspoon sea salt
1 tablespoon lemon juice
1 1/2 tablespoons heavy cream
White pepper to taste
1 small bunch chives, chopped
1. Place the carrots in a skillet with the butter, sugar, salt and one-half cup water. Cook over medium heat, stirring occasionally, until the liquid is evaporated.
2. Stir in the lemon juice and cream and bring to a boil, stirring. Season with more salt, if needed, and white pepper. Add the chives and mix with a rubber spatula until coated. Serve immediately.
Each serving: 106 calories; 1 gram protein; 9 grams carbohydrates; 2 grams fiber; 8 grams fat; 5 grams saturated fat; 23 mg. cholesterol; 612 mg. sodium.Copyright © 2015, Los Angeles Times