- 2 cups [500 mL] diagonally sliced carrots
- 1/4 cup [60 g] sugar
- 2 1/2 tablespoons [37.5 mL] fresh lemon juice
- 4 tablespoons [60 g] butter
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- Boil carrots in salted water until crisp-tender.
- Drain.
- In a saucepan, mix sugar, lemon juice and butter; heat to boiling.
- Boil 2 to 3 minutes, until thickened.
- Stir in carrots; coat well.
- Serve warm.
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