Lemon and parsley carrots

Recipe from: 1/13/2000 12:00:00 AM
Ingredients 6
Servings 4
Time

Ingredients

  • 500
    g
    carrots, scraped. and cut into pieces
  • 15
    ml
    chopped fresh parsley
  • 15
    ml
    fresh lemon juice
  • 15
    ml
    honey
  • 30
    ml
    butter or margarine
  • 5
    ml
    freshly grated lemon rind
 

Method

 
Cook the carrots in a little salted water until just tender but still crisp. Drain and return the carrots to the saucepan. Add all the ingredients for the sauce and heat through. Mix and serve as a side dish. Serves 4-6.
 

 

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