(from Vegetable Love, page 188)
Carrots are getting
less sweet as the season wears on but there is an absolutely
scrumptious recipe that hides any bitterness and turns them into a
triumph. They are good enough to be a course on their own.
The lemons, whose zests are removed to use in the recipe, can be squeezed for plenty of juice for this dish.
¼ cup unsalted butter
¼ teaspoon cayenne pepper
10 medium carrots, 3 pounds, peeled and trimmed, in 3”x¼”x¼” matchsticks
1 large sweet onion, thinly sliced into strips
Zest of 2 lemons, thinly sliced into long strips (about 3 tablespoons)
1 teaspoon Chinese five-spice powder
4 teaspoons lemon juice
1/2 teaspoon kosher salt