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Recipe: Chive-glazed baby carrots

Recipe: Chive-glazed baby carrots
(Los Angeles Times)

Total time:

20 minutes

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Servings:

4

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.

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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.

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