Glazed Julienne of Carrots: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=5-10 min |Source=''Leo Buscaglia's Love Cookbook'' with Biba Caggiano |Yield=4-6 servings |Rating=Yummy! }} === Ingredients === * 6 ..." |
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|PrepTime=20 min | |PrepTime=20 min | ||
|CookTime=5-10 min | |CookTime=5-10 min | ||
|Source=''Leo Buscaglia's Love Cookbook'' with Biba Caggiano | |Source=''Leo Buscaglia's Love Cookbook'' with Biba Caggiano (pg 58) | ||
|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating=Yummy! | |Rating=Yummy! | ||
| Line 12: | Line 12: | ||
* 4-6 T lemon juice | * 4-6 T lemon juice | ||
* 3/4 c golden raisins, soaked in 2 cups of water for 20 minutes, then drained | * 3/4 c golden raisins, soaked in 2 cups of water for 20 minutes, then drained | ||
* 6 T pine | * 6 T pine nuts | ||
* salt | * salt | ||
Latest revision as of 23:27, 5 April 2012
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 5-10 min |
| Source | Leo Buscaglia's Love Cookbook with Biba Caggiano (pg 58) |
| Yield / serves | 4-6 servings |
| Rating | Yummy! |
Ingredients
- 6 medium carrots, peeled and cut into very thin strips
- 3 T unsalted butter
- 3 T sugar
- 4-6 T lemon juice
- 3/4 c golden raisins, soaked in 2 cups of water for 20 minutes, then drained
- 6 T pine nuts
- salt
Preparation
Bring a saucepan of water to a boil over medium-high heat. Add carrots and cook just enough to soften. (They should still have a crunchy consistency.) Drain carrots and rinse under cold running water to stop the cooking. Set aside until ready to use.
Melt the butter in a medium skillet over medium heat. Add sugar, lemon juice, raisins and pine nuts. Stir a few times until the sugar is dissolved. Add the carrots, season with salt to taste, and remove from heat.
Just before serving, put the skillet back on medium heat and stir carrots a few times until they are coated with the sugar/lemon mixture. Serve hot.
Prepare Ahead
- Through step 2, one hour or so ahead.
- Complete the last step just before serving.
