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Categories: Sides, Vegetables, Vegetarian

Chive-glazed baby carrots

Maturity is not all it's cracked up to be. Aging may transform ingredients like wine and beef and cheese, but any number of other foods do even better on the Peter Pan principle: I don't want to grow up. This ... Read more

Total time: 20 minutes | Serves 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

Step 1Place 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.

Step 2Stir 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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