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Home » Farm to Kitchen, Side Dishes

Buttered Carrots

By Helen Brody (August 19, 2013)

6 medium carrots                                                                                   372px-Carrots_of_many_colors

3 tablespoons butter

1/2 teaspoon flour

1/4 c up hot liquid, half chicken stock half water that carrots were cooked in

pinch cinnamon

2 drops lemon juice (or to taste)

Wash and scrape the carrots, drop them into boiling lightly salted water and boil them for 5-10 minutes, until tender. Drain and cool a little and cut in half across then length wise into thin strips. Melt three tablespoons butter in a broad saucepan, add the carrots and salt and pepper warm over low heat. Sprinkle carrots with flour, blend it into the butter and add hot liquid. Simmer the mixture briefly and add a tiny pinch of cinnamon and a few drops of lemon juice.

Servings: 2

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