Braised Carrots with Lemon Butter Glaze
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Even just carrots can make a wonderful side dish for meat or poultry. Simply simmer them in a glaze of butter, lemon zest, and soy sauce. It's not only delicious, but also festively beautiful when you serve them bright, glossy, and sprinkled with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of carrots
- 2 tablespoons butter
- 1 tbsp soy sauce
- 0.5 tsp grated lemon zest
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Recipes with similar ingredients: carrot, soy sauce, lemon zest, chives
Cooking the dish according to the recipe:
- Peel 700 g of carrots and cut into 4 cm pieces. Simmer in a frying pan over medium heat, covered, in 0.5 cups of boiling salted water until the carrots are soft and the water has evaporated, 10-13 minutes.
- Remove the lid and stir in 2 tablespoons butter, 1 tablespoon soy sauce, and 1/2 teaspoon grated lemon zest to coat the carrots; season with salt and pepper to taste. Sprinkle with finely chopped chives.
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