Glazed carrots with lemon (Carote glassate al limone) from The Silver Spoon (page 428) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • Rutabaga on November 09, 2017

    This is one of my favorite ways to cook carrots. It's much quicker than roasting, and the butter and lemon form a delicious glaze. Do put the lid on the pan after adding the carrots and giving them a stir. This direction isn't included in the recipe, but I think it's necessary to ensure the carrots all cook thoroughly. They should be nicely al dente after about ten minutes.

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