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Carrots with Dates and Lemon The natural sweetness of the carrots blends perfectly with the sweet dates in this dish. The lemon lends some acidity to prevent it from getting too cloying. Serve as a side dish with a simple meat or poultry entrée or as part of a vegetarian mélange. Makes 4 servings |
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Ingredients: 1 teaspoon grated lemon rind 1 pound carrots, trimmed and scrubbed or peeled, cut into 1/4-inch-thick slices 1 tablespoon fresh lemon juice 1 tablespoon brown sugar 1/2 cup chopped dates Pinch cayenne pepper 1 tablespoon softened butter 1 teaspoon kosher salt | |
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Instructions: 1. Put lemon rind, juice, brown sugar, cayenne pepper, and salt in a skillet with 1 cup water. Bring to a boil. 2. Add carrots, return to a boil, and cook, covered, until carrots are tender, about 10 to 12 minutes. Remove carrots to a serving bowl and keep warm. 3. Add dates to the skillet and increase heat to high. Reduce to a syrup, about 2 to 3 minutes. Swirl in butter, pour over carrots, and gently toss. |
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