Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Carrots 2 tb Butter or margarine
1 sm Lemon 2 tb Light-brown sugar

1. Cut each carrot crosswise in half. In heavy 3-quart saucepan, heat
1 inch water to boiling over medium heat. Add carrot halves, cover,
and simmer 15 to 20 minutes or until crisp-tender.

2. Meanwhile, finely grate 1 t peel from lemon and reserve, then cut
lemon and squeeze 1 T juice.

3. Drain cooked carrots and return to saucepan; add butter, brown
sugar, and lemon juice. Cook over medium heat, stirring frequently,
until sugar is completely dissolved and carrots are well glazed-about
5 minutes. Spoon carrots into serving bowl; garnish with reserved
grated lemon peel and serve.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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