Vegetarian. Serves 4.
3/4 lb. carrots
2 Tbsp. Sweet butter
1 tsp. chopped fresh rosemary or 1/4 tsp. dried, crumbled
1 tsp. grated lemon peel (yellow part only)
juice of one fresh lemon (about 2 Tbsp.)
1/2 tsp. salt
1/2 tsp. pepper, preferably freshly ground
Scrub or peel carrots, depending on your tastes, and slice thinly. Steam carrots until barely tender and drain well. Melt butter in large skillet. Mix in rosemary, lemon peel, lemon juice, salt and pepper and cook 2 minutes.. Add carrots and toss to heat through.