confit of carrots and lemon

[Guest guest]

with pepper corns

 

 

* Exported from MasterCook *

 

Confit of Carrots and Lemon

 

Recipe By :Rozanne Gold: Healthy 1-2-3

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds fresh carrots -- weight after removing tops

a few carrot tops

1 large lemon

2 tablespoons extra virgin olive oil

1/4 cup water

1/4 teaspoon kosher salt

6 black peppercorns

 

Peel carrots. Cut the carrots on the bias into 1/4-inch thick, long oval slices.

 

Place carrots in a 4-quart saucepan. Cut lemon in half. Slice one half into thin

rounds and add to the pot. Squeeze the other half and add juice to pot with the

oil, water, salt and peppercorns.

 

Bring to a boil. Cover pot and lower heat to maintain a simmer. Cook for 35 to

40 minutes. Do not lift the lid. Shake pot back and forth several times during

cooking.

 

Uncover and stir. Add salt and pepper to taste. Garnish with sprigs of lacy

carrot tops.

 

S(Email from):

" Hanneman on 04/13/01 "

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Per Serving (excluding unknown items): 117 Calories; 7g Fat (49.9% calories from

fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 163mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : " Raw-vegetable enthusiasts should keep in mind that carotenes are better

absorbed when cooked. "

 

Nutr. Assoc. : 0 2130706543 0 0 0 0 0

 

 

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