Barbara Kafka

Lemon-Light Carrots

(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

Melt the butter in a non-reactive 4-quart pot over low heat. Add cayenne pepper. Combine the carrots, onions and lemon zest with the butter and cayenne pepper. Cover the pot. Cook, stirring occasionally, until carrots are tender but not mushy and onions have softened and turned light yellow, about 45 minutes. Stir in five-spice powder, lemon juice, and salt and cook for 30 seconds more. Remove from heat and serve.

Makes 5 cups, serves 8 as a side dish

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