1 pound carrots, peeled and cut into 1/4 inch thick coins
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup low sodium chicken broth
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons lemon juice
Black pepper
Place carrots, salt, sugar, and chicken broth into a medium skillet. Cover and bring to a rapid simmer over medium high heat. Cook 5 minutes. Remove the lid, increase heat to high and cook, stirring constantly until the liquid is almost gone. Remove from heat and stir in butter until melted. Stir in lemon juice and pepper to taste. Serve.
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