- 2 lbs. carrots, peeled
- 2/3 c. fresh lemon juice
- 4 tbls. sugar
- 10 green onions
- 6 tbls. butter
- 12 tsp. salt
| Cut carrots into 3 inch sticks. Steam until tender but crunchy. Rinse immediately in cold water. Dry on paper towels and separate into 10 bundles. Remove white bulbs from green onions and save another use. Dip green stems into boiling water for 30 seconds and tie around each carrot bundle while still limp. Double knot and trim. (Can refrigerate at this point). Combine lemon juice, butter, sugar, and salt in large pan and bring to boil. Simmer until sugar and salt have dissolved. Carefully add carrot bundles and cook until just heated through. Spoon lemon mixture over carrots often. Carefully remove each bundle from pan with spatula and serve hot. Serves 10. |
