Sudipto360

Lemony Carrots Lemony Carrots The carrots are cooked until just tender in a lemony stock which is then thickened to make a light tangy sauce. Ingredients: 15ml / l tbsp freshly squeezed  lemon juice  pinch of freshly grated nutmeg  20g /3/ 4 oz / 1&1/2 tbsp butter  15ml/ 1/2 oz / l tbsp plain  ( all - purpose ) flour  salt and ground black pepper. 450g / Ilb carrots , thinly sliced bouquet garni. Ingredients Making Of  Lemony Carrots: 1. Bring 600ml / l pint / 2 / 2 cups water to the boil in a large pan , then add the carrots , bouquet garni and lemon juice . Add a pinch of nutmeg and season to taste with salt and pepper 2. Bring back to the boil , then lower the heat slightly and simmer until the carrots are tender . Remove the carrots using a slotted spoon , then keep warm . 3. Boil the cooking liquid hard until it has reduced to about 300ml / pint / 1 / 4 cups . Discard the bouquet garni . 4. Mash 15g / Voz / l tbsp of

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