How To Make Lemony Carrots
Lemony Carrots
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| 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.
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 the butter and all of the flour together , then gradually whisk into the simmering reduced cooking liquid , whisking well after each addition . Continue to simmer for about 3 minutes , stirring frequently , until the sauce has thickened .
5. Return the carrots to the pan , heat through in the sauce . then remove from the heat . Stir in the remaining butter and serve immediately
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 the butter and all of the flour together , then gradually whisk into the simmering reduced cooking liquid , whisking well after each addition . Continue to simmer for about 3 minutes , stirring frequently , until the sauce has thickened .
5. Return the carrots to the pan , heat through in the sauce . then remove from the heat . Stir in the remaining butter and serve immediately
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