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Home » Farm to Kitchen, Side Dishes

Buttered Carrots with Lime Zest

By Helen Brody (October 4, 2012)

Carrots like all root vegetables seem to get sweeter with fall. This unbelievably simple recipe uses some of the carrot broth (save the rest for vegetable soup) mixed with chicken stock. Carrot broth has a very mild flavor and the chicken gives it strength. A touch of flour, lime juice, and zest dresses up what is already a good every day family style dish.

6 medium carrots, peeled (if necessary) and ends removed
3 tablespoons butter
1/2 teaspoon flour
1/4 c up hot liquid, half chicken stock half water that carrots were cooked in
1/4 teaspoon fresh  lime juice (or to taste)
1/4 teaspoon lime zest
Wash and scrape the carrots, drop them into boiling lightly salted water and cook  them for 10 minutes or until just tender. Drain and cool a little before cutting in half lengthwise. Melt three tablespoons butter in a  fry pan, add the carrots, salt and pepper. Sprinkle carrots with flour, blend it into the butter and carrots and add hot liquids. Simmer the mixture briefly. Add fresh lime juice and zest just before serving.

Yield:4 servings

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